Name: Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe
Prep time: 10 min
Cook time: PT-489266H50M33S
Total time: PT-489266H50M33S
Cuisine: Asian-Inspired
Ingredients: ⅓ cup natural peanut butter (at room temperature or melted); 1 garlic clove (finely grated or minced); 1 tablespoon pure maple syrup; 4 tablespoons low-sodium gluten-free tamari or soy sauce; 4 tablespoons rice vinegar or fresh lime juice; ⅓ cup warm water; Hot sauce to taste; 2 pounds boneless skinless chicken breasts or thighs; 2 cups broccoli florets; 2 cups sliced red bell pepper; Chopped green onion, cilantro, and additional hot sauce for serving (optional)

If you’re on the hunt for a hands-off, flavor-packed meal that feels both comforting and exciting, I’ve got just the thing for you: a Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe. This recipe quickly became a favorite in my house because it’s easy to prep, cooks itself, and delivers that perfect balance of savory, tangy, and just a hint of sweetness with a subtle peanutty punch. Trust me, once you try this, you’ll wonder why you didn’t make it sooner!

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Why You’ll Love This Recipe

Easy Prep and Slow Cooker Convenience: Just toss the ingredients in and let your slow cooker do the magic while you get on with your day.
Rich, Unique Peanut Sauce: The 5-ingredient peanut sauce is simple but seriously flavorful, making every bite special.
Healthy and Balanced: Lean chicken, fresh veggies, and a sauce with just the right amount of sweetness and tang.
Family-Friendly and Versatile: Perfect for busy weeknights and easy to customize with your favorite add-ins.

A white plate with three main parts: on the left, bright green broccoli pieces mixed with sliced green onions; below the broccoli, several slices of shiny red bell pepper; on the right, shredded light brown chicken topped with smooth brown sauce and small chopped green onions. A silver fork rests on the right edge of the plate. The plate sits on a white marbled surface with a green and white striped cloth beneath it. In the top right corner, part of another white plate with broccoli is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this recipe lies in how just five simple ingredients come together to create a fantastic peanut sauce that coats tender pulled chicken. Each ingredient is easy to find at the grocery store, and I like to use fresh garlic and good-quality peanut butter for the best results.

Natural peanut butter: Look for one without added sugar or preservatives for a clean, authentic flavor.
Garlic clove: Fresh is best here to bring in that aromatic punch; finely grate or mince it for easy blending.
Pure maple syrup: Adds a subtle sweetness that balances the tang and saltiness wonderfully.
Low-sodium tamari or soy sauce: I usually go for tamari if I want gluten-free; adds savory depth without overwhelming saltiness.
Rice vinegar or fresh lime juice: Either works—to brighten up the sauce and keep it fresh-tasting.
Warm water: Helps thin the peanut sauce so it’s silky and perfect for coating the chicken.
Hot sauce: Totally optional, but I love a little kick to liven things up.
Boneless skinless chicken breasts or thighs: Thighs make the dish juicier, but breasts work great for leaner protein.
Broccoli florets: Fresh or frozen, these add a nice crunch and vibrant color.
Sliced red bell pepper: Adds sweetness and a pop of color; I always slice mine thinly so they soften just right.
Chopped green onion, cilantro, and hot sauce (optional for serving): These garnishes brighten and elevate the flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe is—you can switch things up depending on what you have on hand or your dietary preferences. I often tweak it slightly to keep things interesting.

Vegetarian Variation: I’ve swapped chicken for extra-firm tofu or chickpeas before, cooking gently in the sauce—the texture is different but still satisfying.
Spicy Version: When I want more heat, I add extra hot sauce or sometimes a pinch of red pepper flakes into the sauce itself.
Veggie Boost: Feel free to toss in other veggies like snap peas, carrots, or baby corn with the broccoli and peppers; it makes it colorful and nutritious.
Peanut-Free Option: If you have allergies, using sunflower seed butter instead of peanut butter works surprisingly well here.

How to Make Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

Step 1: Whip Up That Creamy Peanut Sauce

Start by mixing your peanut butter, garlic, maple syrup, tamari, rice vinegar (or lime juice), and warm water in a bowl. Whisk it until it’s completely smooth—no lumps! I sometimes blend it if I want it extra silky. This sauce is the star of the show, so taking a little time here really pays off. If it feels too thick, just add a splash more warm water.

Step 2: Slow Cook the Chicken

Add your chicken to the slow cooker and pour in about ⅓ cup of the peanut sauce, saving the rest for later. Set it on high for 3 to 4 hours, or low for 4 to 5 hours, until the chicken is so tender it shreds easily with a fork. Just a heads-up: don’t overcook or your chicken may dry out. I like to check around the 3-hour mark to catch that perfect shredding window.

Step 3: Shred the Chicken and Add Veggies

Take the chicken out and shred it—two forks work like a charm here. Then toss in broccoli and sliced bell pepper to the slow cooker. Cook those veggies on high for 20-30 minutes until just tender but still vibrant and crisp-tender. This way, they hold their shape and add a nice fresh bite.

Step 4: Combine Everything and Serve

Carefully drain about half of the cooking liquid to avoid watery chicken. Return the shredded chicken to the slow cooker and stir in the remaining peanut sauce to coat everything evenly. I love how this locks in the flavor and keeps the chicken juicy. If you’re short on time, you can also toss the chicken and veggies with the cooking liquid and drizzle on the extra peanut sauce when serving.

Finish with a sprinkle of chopped cilantro and green onions, plus a little hot sauce if you’re craving some heat. Then dive in—I promise, you’ll love it!

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Pro Tips for Making Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

Use Room Temperature Peanut Butter: It blends into the sauce so smoothly—no clumps! I sometimes melt mine gently if it’s too stiff.
Don’t Overcook the Chicken: I learned the hard way—check it early to keep it tender and juicy.
Add Veggies Last: This keeps them bright, crisp, and fresh-tasting instead of mushy.
Adjust Sauce Thickness: If the sauce gets too thick after cooking, just stir in a splash of warm water to loosen it up.

How to Serve Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

A white plate is placed on a white marbled surface with a green and white striped cloth underneath. On the plate, there are three main sections: to the left, bright green broccoli florets with a fresh texture; below that, slices of red bell pepper with a smooth and shiny skin; taking up the right half of the plate, shredded light beige chicken covered with a thick, brown sauce and garnished with small green onion pieces. A silver fork rests on the right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top this dish with a handful of chopped cilantro and sliced green onions—they add a fresh, zesty burst that brightens the rich peanut sauce perfectly. A dash of your favorite hot sauce on top is my personal must-have, especially if you like a little heat to counterbalance the sweetness.

Side Dishes

This pulled chicken pairs wonderfully with steamed jasmine rice or fluffy coconut rice to soak up all that delicious peanut sauce. My family also loves it served over quinoa or wrapped in warm tortillas for a fun taco night twist. For something lighter, a simple cucumber salad on the side adds a crisp, cooling contrast.

Creative Ways to Present

For a fun dinner party or weekend meal, I sometimes serve the pulled chicken in lettuce cups topped with chopped peanuts and extra herbs—you get a lovely crunch and a fresh presentation. Alternatively, pile it on toasted baguette slices for mini pulled chicken sliders that are always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find they keep well for about 3 to 4 days. The sauce sometimes thickens a bit—just loosen it with a touch of warm water when reheating. This recipe is great for meal prep because it tastes even better the next day as the flavors meld.

Freezing

Freezing works perfectly, which I love for busy weeks. I separate the chicken and sauce from the veggies before freezing to maintain their texture. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the slow cooker.

Reheating

I usually reheat this dish over low heat on the stove, stirring occasionally to prevent sticking. If it’s too thick, I add a splash of water or broth to loosen it up. If you’re in a rush, the microwave works, but be careful not to dry it out—cover it and reheat in short bursts, stirring in between.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs actually stay juicier and more tender than breasts, especially in slow cooking. If you prefer more flavor and a bit less dryness, thighs are a great choice.
Is it necessary to use rice vinegar or can I substitute with something else?

You can swap rice vinegar with fresh lime juice, which adds a nice bright acidity. Just be cautious with other vinegars as they may overpower the delicate balance of the sauce.
How can I make this recipe gluten-free?

Use a gluten-free tamari in place of regular soy sauce, and double-check your peanut butter doesn’t have any additives containing gluten. This recipe is naturally gluten-friendly with those adjustments.
What if I don’t have a slow cooker—can I make this on the stove?

Yes! You can simmer the chicken in the sauce on low heat until tender, about 45-60 minutes, then shred and add the veggies, cooking just until tender. Just keep an eye on the liquid levels and stir occasionally.

Final Thoughts

Honestly, this Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe has become one of my go-tos when I want something that feels homemade but doesn’t eat up my afternoon. It’s so comforting and full of flavor, yet you don’t have to slave over the stove. I hope you try it and find you love it as much as my family does—don’t forget those garnishes—they really bring it all home! Here’s to many easy, delicious meals ahead.