Easy slow cooker Chinese almond chicken recipe, homemade with simple ingredients. Tender boneless chicken breast cubes are covered in a sweet, spicy, smooth and creamy coconut milk and almond butter sauce or gravy.
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If you’re craving takeout-style comfort food from your favorite Chinese restaurant without the hassle, this easy recipe is the perfect solution. Tender chicken, a rich savory sauce, and the subtle nuttiness of almonds come together effortlessly while your slow cooker does all the work. It’s a simple, flavorful dish that brings cozy, homemade goodness to your table with minimal prep and maximum taste just like my Slow Cooker Thai Green Chicken Curry, Slow Cooker Asian Chicken (Shredded), and Slow Cooker Chicken Drum Sticks (Asian).
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Key ingredients
- Almond butter- Great for fiber, protein, and even Vitamin E.
- Broth- Adds deep flavor and enhances the other ingredients.
- Sriracha sauce- Adjust according to person preference for heat.
- Soy sauce- This is staple for Asian cuisine.
- Sesame oil- Known for that familiar rich, nutty flavor.
- Salt and pepper- Use more or less just how you like it.
- Garlic- I like to use fresh because it brings the best taste.
- Ginger- A spicy, warm, and slightly sweet ingredient.
- Cornstarch- Used to thicken the sauce.
- Red chili flakes- Adds a bit of kick to the overall dish.
- Chicken- Be sure to use boneless for this recipe.
- Green onions- Adds color and a hint of onion flavor.
- Honey- Brings a natural sweetness that doesn't overpower.
- Coconut milk- Makes the sauce creamy and rich.
- Almonds- Adds extra texture and crunch.
Variations
- Enjoy this as a stir fry- By cooking on the stovetop in a large wok or wide nonstick pan. It should be ready in 20 minutes.
- Substitute chicken with beef- Like ground beef, beef strips, or even leftovers from Roast Beef or Barbacoa Beef.
- Use other parts of the chicken- Such as thighs or drumsticks.
- Mix in frozen Asian stir fry vegetable blend- In the last 20 minutes. This usually includes varieties of peppers, carrots, green beans, snap peas, broccoli.
- For another flavor profile- Swap out almond butter for peanut butter, sunflower seed butter, or cashew butter.
- Add a garnish- Such as almonds, green onions, and cilantro.
- Fry the chicken first- And enjoy a bit of crunch and added flavor. I recommend serving immediately to keep the crispiness. You can also use an airfryer.
- Try it with shrimp- For a more seafood style recipe instead of chicken. The overall flavor will obviously be different.
- Drizzle- Vinegar or lemon juice on top at the end for a bit of tanginess.
How to make easy slow cooker almond chicken recipe from scratch?
1. Mix together ingredients in crockpot- This includes almond butter, chicken broth, coconut milk, honey, sriracha sauce, soy sauce, sesame oil, garlic, ginger, salt, pepper, red chili flakes.
2. Cover- And cook until chicken is tender.
3. Pour in cornstarch slurry- Then cook until thickened.
4. Add garnish- Then serve and enjoy.
What sides to serve with this creamy chicken?
- Rice- I like steamed jasmine rice best, but you can also serve with vegetable fried rice.
- Vegetables- Like a green salad, Slow Cooker Creamed Corn, Slow Cooker Glazed Carrots, roasted vegetables, or even a raw vegetable tray.
- Pasta- You can also serve this over rice noodles, Ramen noodles, egg noodles, or zucchini noodles (zoodles), or spaghetti like this Slow Cooker Chicken and Mushroom Pasta.
Tips and techniques
- Use full fat ingredients- For maximum creaminess and flavor.
- Cannot use frozen chicken- Because it takes longer to cook and will not work well with this recipe.
- If using chunky almond butter- I suggest omitting the extra sliced almonds on top.
- Adjust spice- You can add more or less of the Sriracha sauce and red chili flakes depending on what you prefer.
- Pat chicken dry with paper towels- Because this will help the sauce not get too runny.
- A few tips on the almond butter- Be sure to use the unsweetened, unflavored kind.
- Use low sodium ingredients- So that the dish does not become too salty.
- Use a thermometer- To make sure that the internal temperature of the chicken is 165 degrees F.
- Be sure your ginger and garlic are fresh- Because they add texture and flavor that I find lacking in powders.
- Cooking time varies- Depending on what brand of crockpot and the seal, so be sure to check that the chicken is fully done before serving.
Recipe FAQs
Make a cornstarch slurry by whisking together ¼ cup of the sauce and 1-2 tablespoons cornstarch. Then mix into the rest of the sauce, and let cook until thickened.
This is easily done by adding in more broth a little at a time until it reaches the desired consistency.
This happens if you thicken it with too much cornstarch slurry.
Storage
- Refrigerate- Place in a sealed container for up to 3 days, reheat, and enjoy.
- Freeze- Place in a sealed container for up to 1 month. Thaw, reheat, and serve.
- Reheat- In the microwave or on the stovetop until heated through.
- Make ahead- This can easily be made up to 3 days ahead if kept properly in the fridge. Then just reheat and enjoy.
More crockpot chicken dinner ideas
- Slow Cooker Chicken and Rice Soup
- Slow Cooker Paprika Chicken (Paprikash)
- Slow Cooker Sticky Korean Chicken (Drumsticks)
- Slow Cooker Chicken Ranch Bacon Pasta
- Slow Cooker Tandoori Chicken
Recipe
Slow Cooker Creamy Almond Chicken (Chinese)
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Ingredients
- ½ cup Almond butter Unsweetened, Creamy
- ½ cup Chicken broth Low sodium
- ½ cup Coconut milk Full fat
- 1-2 tablespoon Honey Adjust according to your preference
- 1-2 tablespoon Sriracha sauce Adjust according to your preference
- 3 tablespoon Soy sauce Low sodium
- 2 teaspoon Sesame oil
- 3 cloves Garlic Finely minced
- 1 teaspoon Ginger Freshly grated
- Salt To taste
- Pepper To taste
- ¼ teaspoon Red chili flakes Optional
- 2 pounds Boneless chicken Cut into small 1 inch cubes
- 1 tablespoon Cornstarch Dissolved in 1 tablespoon water
- 2 tablespoon Green onions Finely chopped, For garnish
- 2 tablespoon Almonds Roasted, Roughly chopped, For topping if you like, Omit if you are using chunky almond butter
Instructions
- Add almond butter, chicken broth, coconut milk, honey, sriracha sauce, soy sauce, sesame oil, garlic, ginger, salt, pepper, red chili flakes and mix until combined.
- Add chicken breast cubes and mix until fully coated in the almond butter sauce.
- Cover and cook on Low heat for 4 hours or until chicken is cooked through.
- Mix in cornstarch slurry.
- Cook uncovered for an additional 15-20 minutes or until sauce is slightly thickened to your desired consistency.
- Garnish with green onions and chopped almonds, if you like. You can even drizzle a little bit of vinegar or lemon juice on top for a subtle tanginess. Enjoy.
Notes
- This is best served with steamed jasmine rice but also tastes great with vegetable fried rice.
- Use full fat coconut milk for maximum creaminess.
- Garnish options include roughly chopped roasted almonds, green onions, cilantro, drizzle of lemon juice or vinegar.
- If you decide to use chunky almond butter, do not add almonds as a topping. Today, I made this with a combination of chunky and creamy almond butter together and omitted additional almonds on top.
- Adjust amount of sriracha sauce and red chili flakes based on your preference.
- Make sure you are using unsweetened, unflavored almond butter.
- Use low sodium ingredients to prevent this meal from becoming too salty.
- You can omit the cornstarch slurry if you are happy with the consistency or add a smaller quantity. Just remember that adding too much makes the sauce "gelatinous" and weird in texture.
- Your cooking time can vary depending on your brand of crockpot and how tightly the lid seals. Use a thermometer to check internal temperature of chicken to ensure it's cooked through and safe. Chicken breast should be cooked to an internal temperature of 165 degrees F.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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