Peanut Butter and Ginger Chicken in a Crock Pot

  • Prep Time: 5 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “Asian influence…goes together quickly.”


  • 3 1/2 lbschicken pieces
  • 1/4 cupsmooth peanut butter
  • 2tablespoonssoy sauce
  • 1teaspoongrated gingerroot
  • 1/2 teaspoongrated orange rind
  • 2tablespoonsorange juice
  • 1/8 teaspoonhot sauce
  • 2green onions, include some green, sliced
  • cooked rice
  • Directions

  • Clean and dry chicken.
  • Place in slow cooker.
  • In a small bowl, whisk together rest of ingredients.
  • Spoon over the chicken.
  • Cover and cook on low about 5 hours or until chicken is tender.
  • Serve over cooked rice.
  • Reviews

  • “This had a really nice flavour.I did add some garlic as well.I found the peanut butter mix tended to harden on the chicken though.I added some milk to thin it out for a sauce.It worked quite well.Good recipe.”

  • “I was disappointed with this. The sauce tasted wonderful, but it wound up being more of a paste. So instead of having peanut-butter-&-ginger-flavored chicken, I wound up with chicken-flavored chicken and some yummy stuff perched on top. (I have to add that the kids didn’t like the “yummy stuff” at all, but I didn’t let that affect my rating, because they don’t like anything.)”

  • “I used 4 frozen boneless, skinless chicken breasts and then spread the thick sauce on top. I think the fact that there was extra moisture in the chicken and that it made the sauce thinner as it cooked. I put it in the crockpot on high and four hours later we came home from church to a hot meal. I serve this with Cold Sesame Noodles Recipe#95956. I found that the green onions dissolved during the cooking and I had to add some extra before serving. I also left out the orange rind as DH has thing “thing” against it.”