Slow Cooked Thai Chicken
Source: Allrecipes"Very yummy! I doubled the red pepper flakes as well and used lettuce cups instead of rice! I also omitted the chicken broth and just used water. I think next time I'll try chunky peanut butter and little coconut milk!" - drocamora
Yield: 6 Ready in 2 hours
569 people trying soon
Verified by stevemur
|6 skinless, boneless chicken breast; cut into halves|
|1 largered bell pepper; seeded and sliced into strips|
|1 largeonion; coarsely chopped|
|1/2 cupchicken broth|
|1/4 cupSoy sauce|
|1 tbspground cumin|
|3 clovesGarlic; minced|
|1/2 tspred pepper flakes|
|salt and pepper; to taste|
|2/3 cupcreamy peanut butter|
|1 tbspsoy sauce|
|1/4 cuplime juice|
|3 green onions; chopped|
|1/4 cupfresh cilantro; chopped|
|1/2 cuproasted peanuts; chopped|
Slow Cooked Thai Chicken Preparation
Place the chicken breast strips, bell pepper and onion into slow cooker. Pour in chicken broth, 1/4 cup soy sauce, cumin, garlic, red pepper flakes, salt & pepper. Stir to blend, then cover and cook on low for 4 1/2 - 5 hours.
Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 Tbl. soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker and cook on high for 30 minutes.
Garnish with green onions, cilantro and peanuts before serving.
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