Description

This Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce is a simple and flavorful recipe perfect for an easy weeknight meal. Tender chicken breasts or thighs are slow-cooked to perfection, shredded, and combined with a creamy, tangy peanut sauce made from natural peanut butter, garlic, maple syrup, tamari, and rice vinegar. The addition of vibrant broccoli florets and red bell peppers makes this hearty dish both nutritious and delicious. Garnished with fresh green onions, cilantro, and a splash of hot sauce, it’s an irresistibly savory and sweet dish that’s sure to please the whole family.

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

Optional Garnishes

Chopped green onion
Fresh cilantro
Additional hot sauce

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Instructions

Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice, and warm water until very smooth. For a creamier texture, blend all ingredients until smooth.
Cook the chicken: Add the chicken and ⅓ cup of the prepared peanut sauce to a 6-quart slow cooker. Reserve the remaining sauce. Cover and cook on high for 3-4 hours or on low for 4-5 hours, until the chicken is tender enough to shred easily with a fork. Be careful not to overcook 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 broccoli florets and sliced red bell pepper to the slow cooker. Cover and cook on high for an additional 20-30 minutes until vegetables are tender but still vibrant.
Combine chicken and sauce: Carefully drain half of the cooking liquid from the slow cooker. Return the shredded chicken to the cooker along with the remaining peanut sauce. Stir gently to combine and heat through. Alternatively, toss the chicken and vegetables with the cooking liquid and serve with peanut sauce drizzled on top or on the side.
Serve and garnish: Garnish with chopped green onion, fresh cilantro, and additional hot sauce if desired. Serve immediately for a nutritious and hearty meal.

Notes

Use boneless skinless chicken thighs for more moist, flavorful meat or breasts for a leaner option.
Adjust the amount of hot sauce according to your heat preference.
This dish is perfect for meal prep and stores well in the fridge for up to 4 days.
Use gluten-free tamari to keep this recipe gluten-free.
If you prefer a thicker peanut sauce, reduce the amount of warm water gradually.
Feel free to swap vegetables or add your favorites like snap peas or carrots.