Slow Cooker Peanut Chicken

8 Reviews
75% would make this recipe again

Peanut butter adds richness and flavour to this spicy Caribbean stew.

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Marinade : 1 h 30 min Preparation : 10 min Cooking : 2 h 50 min
510 calories/serving


plastic wrap
2 chicken breasts, boneless, skinless, thinly sliced 600 g
2 tbsp canola oil 30 mL
1 clove garlic, finely chopped
1 tsp dried oregano 1 g
1 tbsp curry powder 9 g
1/3 cup lemon juice, freshly squeezed 2 lemons
1 onions, finely chopped 200 g
2 tomatoes, diced 240 g
1 jalapeño pepper, fresh, minced 16 g
3 tbsp peanut butter, natural 45 g
3 cups chicken broth, hot 750 mL
1 2/3 cup arborio rice 300 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 green onions/scallions, finely chopped [optional]

Before you start

A slow cooker is needed to make this recipe.


  1. In a bowl, mix together half of the oil, garlic, oregano, curry powder, and half of the lemon juice. Cut the chicken breast into thin strips, then add the strips to the bowl. Stir well to combine, then cover the bowl with plastic wrap. Let marinate in the refrigerator for 1 h 1/2 to overnight.
  2. Heat the remaining oil in a pan, add the onion and cook gently until softened, about 5 min. Add the tomatoes and jalapeño pepper, then cook 1 min with stirring. Take the pan off the heat, then add the peanut butter. Blend in the hot broth, adding a little at a time. Season with salt and pepper to taste then transfer the mixture to the ceramic cooking pot.
  3. Cover the slow cooker with the lid and cook 1 h on 'high'. About 30 min before the end of the cooking time, take the marinated chicken out of the refrigerator and leave it to come to room temperature.
  4. Add the chicken and marinade to the cooking pot, mixing well to combine. Cover and cook 1 h.
  5. Add the rice, stir to mix. Cover and cook on 'high' for a further 45 min, or until the rice is cooked. Stir in the remaining lemon juice, garnish with green onions (optional) and serve.

Nutrition Facts Table

per 1 serving (450 g)


% Daily Value




12 g

18 %

Saturated 1.9 g
+ Trans 0.2 g

10 %


80 mg


130 mg

5 %


63 g

21 %


3 g

13 %


5 g

Net Carbs

60 g


42 g

Vitamin A

19 %

Vitamin C

28 %


6 %


20 %


This recipe is :
Excellent source of  :
Magnesium, Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin E, Zinc
Good source of  :
Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin K
Source of  :
Calcium, Fibre, Manganese, Vitamin B2, Vitamin C
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 4 ½
Fats 1 ½

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8 Reviews (8 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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