Tuesday, September 16, 2008

Slow Cook Thai Chicken

For Valentines Day this year Mark surprised me by making Slow Cook Thai Chicken. He found the recipe on Allrecipes.com and bought the ingredients without me knowing. When I got up in the morning, I found the chicken already simmering away in the crockpot. The cutest part of it all was when I went into the guest bathroom later in the day and found the cutting board and knife. He had been doing all the prep on the bathroom counter so I wouldn't hear him. I am seriously married to the most AMAZING man!!

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
3 green onion, chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped roasted peanuts


1. Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.


The McFarlane Family said...

I'm making this tonight. I love this recipe. What would I do without Bites? Starve, probably.

The McFarlane Family said...

I'm making this again today. I add about 1/4 cup of brown sugar to the peanut mixture.

Ryan and Abby Green said...

Yum! Made this tonight and loved it! A couple of additions I made...I added fresh ginger (about 1 T) to the crockpot mix. And then to the peanut sauce I added about 1/3 cup of Balsamic Vinegar and about 1 T of sugar.

Alisha said...

I made this tonight, and Phil said it was a keeper! So good. I could barely wait for dinner!

Alana said...

Thanks for the thickening tip, Jessie! Just FYI - the sauce freezes great. I pulled the leftovers out of the freezer tonight, added some chicken sausage (we ate all the chicken out of it the first time!), and it was delicious!

Angela said...

Look at all these comments on how great this dish is! I'll add one more . . . YUM! The sauce is rich and delicious - I'll definitely make this again!


Related Posts with Thumbnails