Slow Cooker West African Peanut Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best texture, do not rush the slow cooker. Cooking on low for 4 to 5 hours yields the most tender chicken and the richest sauce.

If you are short on time, you can cook on high for 2 to 3 hours, but the sauce may be thinner and the chicken slightly less tender. Always check the internal temperature with an instant-read thermometer before serving.

To make the sauce even thicker, remove the chicken and peppers to a serving platter, then simmer the sauce on the stovetop for 5 to 10 minutes until it reduces.

For a brighter flavor, add a squeeze of fresh lime juice just before serving. The dish is also excellent with chopped cilantro or roasted peanuts sprinkled on top, though the video keeps it simple.

Variations

• Spicy Peanut Chicken: Add 1 to 2 teaspoons of sambal oelek or crushed red pepper flakes to the sauce for a fiery kick. Adjust the amount to your heat preference. The spice complements the peanut and tomato beautifully.
• Coconut Peanut Chicken: Replace the chicken broth with coconut milk for a richer, slightly sweet sauce. Use full-fat coconut milk for the creamiest result. The coconut flavor pairs well with the ginger and cumin.
• Sweet Potato Peanut Stew: Add 2 cups of peeled, cubed sweet potatoes to the slow cooker with the chicken. They will soften and absorb the sauce, adding natural sweetness and extra body to the dish.
• Vegetarian Peanut Stew: Swap the chicken for 3 cups of chickpeas or a mix of chickpeas and sweet potatoes. Reduce the cooking time to 2 to 3 hours on low, just until the vegetables are tender. The sauce works perfectly without meat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the sauce is too thick.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or water when reheating to loosen it.

Reheat gently in a saucepan over medium-low heat or in the microwave in 30-second intervals, stirring occasionally, until heated through.

This dish is ideal for meal prep. Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. The sauce can also be made up to 2 days ahead and stored in the refrigerator; pour it over the chicken just before cooking.

Serving ideas

Serve the peanut chicken hot, spooned over steamed white rice, brown rice, or quinoa to catch the creamy sauce. The dish also pairs well with couscous or crusty bread for sopping up every last bit. A simple side of sautéed greens or a crisp green salad with a tangy vinaigrette balances the richness.

For a more traditional West African touch, serve with a side of fried plantains or a scoop of millet. The sauce is also delicious over roasted sweet potatoes.

Leftovers can be shredded and used as a filling for tacos or sandwiches. Garnish with chopped cilantro, sliced green onions, or a few crushed peanuts if desired.

Frequently asked questions

Recipe card

Slow Cooker West African Peanut Chicken Thighs

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 red bell peppers, sliced into strips
• 2 tsp ground cumin
• 1 tbsp fresh ginger, grated
• 1 cup creamy peanut butter
• 1 can (15 oz) tomato sauce
• 1/2 cup low-sodium chicken broth
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. Scatter the red bell pepper strips evenly over the chicken. Sprinkle the ground cumin and grated ginger over the top.
2. In a medium bowl, whisk together the creamy peanut butter, tomato sauce, chicken broth, minced garlic, kosher salt, and black pepper until smooth and fully combined. The sauce should be thick but pourable.
3. Pour the peanut-tomato sauce evenly over the chicken and peppers. Use a spatula to spread the sauce so it covers most of the chicken. Do not stir — let the sauce settle around the chicken.
4. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will thicken and the flavors will meld.
5. Turn off the slow cooker and let the chicken rest in the sauce for 5 minutes. Serve the chicken and peppers with the sauce spooned over the top. The sauce will continue to thicken as it cools.

Contains: peanuts, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.