Description
This Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce is a flavorful and easy-to-make dinner that features tender shredded chicken simmered in a creamy, garlicky peanut sauce. With just a handful of simple ingredients, this recipe delivers a satisfying combination of savory, tangy, and slightly sweet flavors, complemented by tender broccoli and red bell peppers. Perfect for busy weeknights, it requires minimal prep and cooks slowly to develop rich tastes without needing constant attention.
Ingredients
Scale
Peanut Sauce
- 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
Main Ingredients
- 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)
Instructions
- Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice, and warm water until very smooth. Alternatively, combine all ingredients in a blender and blend until smooth. Set aside most of the sauce for serving.
- Cook the Chicken: Add the chicken and ⅓ cup of the prepared peanut sauce to a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 4-5 hours until the chicken shreds easily with a fork. Avoid overcooking to keep the chicken moist.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks or chop into bite-sized pieces. Set aside.
- Cook the Vegetables: Add the broccoli florets and sliced red bell pepper to the slow cooker. Cover and cook on high for 20-30 minutes or until the vegetables are tender but still crisp.
- Combine Chicken and Sauce: Carefully drain half of the cooking liquid from the slow cooker. Return the shredded chicken to the slow cooker and add the remaining peanut sauce. Stir gently to combine all ingredients well.
- Serve: Alternatively, you can toss the shredded chicken and cooked vegetables with the reserved cooking liquid, then drizzle with the remaining peanut sauce when serving. Garnish with chopped green onion, cilantro, and additional hot sauce if desired.
Notes
- This dish can be easily prepped in minutes and cooked overnight or during the day for convenience.
- Using boneless, skinless chicken thighs will yield juicier results compared to chicken breasts.
- Adjust the amount of hot sauce to your preferred level of spiciness.
- For a thicker peanut sauce, reduce the amount of warm water or simmer the sauce briefly on the stove before adding to the slow cooker.
- Serve over rice or noodles for a complete meal if desired.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 509 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 97 mg
