Try this groundnut chicken stew, then check out our chicken stroganoff, healthy chicken stew and healthy slow cooker chicken curry.

Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson's slow cooker chicken recipe.


  • 8 whole chicken thighs, skinned
  • ground to make 1 tsp black peppercorns
  • 4 tbsp vegetable oil
  • a thumb-sized piece ginger, skin on finely grated
  • 1 large onion, finely chopped
  • 1-2 tsp dried chilli fakes, to taste
  • 2 tbsp tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds, toasted and ground
  • 400g tin plum tomatoes
  • 200g (look for one with no added sugar) peanut butter
  • 1 red chilli, finely sliced
  • 50g roasted salted peanuts, roughly chopped
  • a small bunch coriander, roughly chopped
  • to serve steamed rice


  • STEP 1

    Season the chicken with salt and the ground black pepper and heat the slow cooker to high or low, depending on desired cooking time.

  • STEP 2

    Heat the oil in a frying pan over a medium heat, then fry the ginger, onion and chilli flakes for 10 minutes, until soft but not coloured. Add the chicken, tomato purée and spices, and cook for 5 minutes, mixing well to coat.

  • STEP 3

    Add the tinned tomatoes and bring to the boil, then tip the contents of the pan into the slow cooker along with the peanut butter, 500ml of boiling water and a little seasoning. Mix well and cover. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is tender and the sauce has thickened.

  • STEP 4

    To serve, scatter over the chilli, peanuts and coriander, and serve with steamed rice.


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