Flying Jacob Chicken–an easy slow cooker dump and go chicken recipe. Tender bites of chicken in a savory and sweet sauce topped with peanuts.
Flying Jacob Chicken
This is a really yummy chicken dish that might be a bit different than what you’re used to. We loved the slightly sweet and savory sauce plus the peanuts on top. I loved making this in my slow cooker and it came together very quickly.
The original recipe for flying jacob chicken calls for bananas but I just couldn’t do that…seems way too weird for me 😉 But the story behind the dish’s origin is a fun one if you’d like to read it!
Ingredients/Substitution Ideas
- Boneless skinless chicken thighs–or chicken tenderloins
- Kosher salt and pepper
- Chili sauce–it’s by ketchup at the grocery store
- Bacon crumbles–or you can fry up a couple strips of bacon and crumble
- Curry powder
- Apricot preserves–or mango chutney
- Red pepper flakes
- Heavy cream–or evaporated milk
- Peanuts
Steps
Cut each chicken thigh into 6 pieces. Add to the slow cooker. Sprinkle the chicken with a pinch of salt and pepper.
Add the chili sauce, bacon, curry powder, apricot, red pepper into the slow cooker and stir well so that chicken is coated.
Cover slow cooker and cook on low for 2 hours.
Stir in the cream and peanuts. Serve chicken and enjoy!
Notes/Tips
- Serve with rice and roasted broccoli. I like to make rice in the Instant Pot.
- This recipe can easily be doubled or tripled to serve a crowd. Keep the cooking time the same.
- I like using chicken thighs best for this recipe since they stay moist and tender. Chicken tenderloins also work quite well.
- I used my 6 quart Ninja Slow Cooker. You can also use a smaller 3 quart slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with peanuts are peanut chicken and thai chicken noodles.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Flying Jacob Chicken
- Prep Time: 15 minutes
- Cook Time: 2 hours on low
- Total Time: 0 hours
- Yield: 4 servings 1x
Description
An easy slow cooker dump and go chicken recipe. Tender bites of chicken in a savory and sweet sauce topped with peanuts.
Ingredients
- 1 1/4 pound boneless skinless chicken thighs
- Pinch of kosher salt and pepper
- 1/2 cup chili sauce
- 1/4 cup bacon crumbles
- 1/2 tsp curry powder
- 1 Tbsp apricot preserves
- Pinch of red pepper flakes
- 1/4 cup heavy cream
- 1/4 cup peanuts, chopped
Instructions
- Cut each chicken thigh into 6 pieces. Add to the slow cooker. Sprinkle the chicken with a pinch of salt and pepper.
- Add the chili sauce, bacon, curry powder, apricot, red pepper into the slow cooker and stir well so that chicken is coated.
- Cover slow cooker and cook on low for 2 hours.
- Stir in the cream and peanuts.
- Serve chicken and enjoy!
- Category: Chicken
- Method: Slow Cooker
More chicken recipes to try…
Cousin Eddie’s Chicken
Tender and moist chicken with Carolina barbecue sauce made fast in your Instant Pot or slow and low in your Crockpot.
Lemonade Chicken
With a secret ingredient that your family won’t be able to guess and only a handful of total ingredients this sweet and sour chicken is delicious to eat, easy to make and quick to clean up after dinner is done. A perfect weeknight recipe! Can be made in your Instant Pot or slow cooker.
Pardon Me Casserole
An Instant Pot one-pot meal with chicken, red potatoes, broccoli, pesto and more!
Instant Pot Mississippi Chicken
Tender chicken infused with flavor! This recipe only has a handful of ingredients and is a dump everything into the pot and walk away dinner.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Is it possible to make the Flying Jacob Chicken in the instant Pot?
I don’t think it would be good because you’d have to have a thin sauce to make it come to pressure and so it would be runny and not as concentrated.