PEANUT BUTTER CHICKEN >> made in an Instant Pot or a slow cooker!

Oct 04, 2020

 Are you a peanut butter lover? I'm guessing you are since you clicked on this recipe!

This was one of the first recipes I ever posted on the old Vitality Nutrition recipe blog. When I transferred my website to a new platform I took the recipe off the blog as the original photos for it looked like I took them with a potato. Hehe!

In the time the recipe was off the blog, I received countless emails and messages from fellow peanut-butter lovers. I realized this recipe needed to make a comeback. So here we are!

I love how easily the recipe comes together in an Instant Pot or slow cooker. I serve the peanut chicken over rice with a hearty salad or charred garlick-y green beans for extra volume and color! To make the green beans, simply add about a tablespoon of avocado oil or butter to a frying ban on medium heat. Add the beans and toss to char. Then add at least one clove of garlic for every handful of green beans. Yum!

I often use full-fat coconut milk in my recipes for a creamy taste. However, in this recipe I opt for light coconut milk as the peanut butter offers a boost of healthy fat and creamy texture to the sauce.


Search Vitality Nutrition Peanut Butter Chicken to add the recipe to your MyFitnessPal diary. 


  • 2 cloves of garlic, minced
  • 1 thumb-size piece of ginger, minced
  • 1 can (400mL) light coconut milk
  • 1/2 cup (120g) natural peanut butter
  • 1/4 cup (60mL) soy sauce or tamari
  • 1/4 cup (80g) honey
  • 2 tablespoons (30mL) vinegar
  • 1/4 cup lime juice
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon salt
  • 5 medium size (1000g) chicken breast, thawed
  • OPTIONAL: cilantro, peanuts, and lime wedges to garnish


  1. Add all of the ingredients (except for the chicken) to your slow cooker or Instant Pot. Use a whisk to thoroughly combine the ingredients.
  2. Add the whole chicken breasts to the slow cooker or Instant Pot. Alternatively, cut the chicken into small pieces.
  3. If using the slow cooker, cook on high for 4 hours. If using an Instant Pot, set to the poultry setting.
  4. After the chicken breasts are cooked use a fork or electric mixer to shred it. You can also leave the chicken breast in bite size chunks if you decide to prepare it that way!
  5. Serve over rice and/or cauliflower rice and a side salad or green beans.
  6. This recipe does make a large batch. I often freeze half the batch to enjoy later on!


Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation! 




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