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Thursday, September 27, 2012

EASY Slow Cooker (crock-pot) Thai Chicken with Peanut-Curry Sauce

EASY Slow Cooker (crock-pot) Thai Chicken with Peanut-Curry Sauce #crockpot #slowcooker #chicken #recipe

Makes 4-6 servings

1 cup water or 1 cup low sodium chicken broth
1/4 cup peanut butter (chunky or creamy)
1/4 cup soy sauce
1 Tbsp Thai curry paste
1 tsp grated ginger
2 Tbsp quick cooking tapioca
6 boneless, skinless chicken thighs or bone-in thighs (de-skinned and trimmed)
1 Tbsp fresh lime juice
Peanuts and cilantro for garnish

1.  Combine water, peanut butter, soy sauce, curry paste, ginger, tapioca and lime juice in a 3-5 quart slow cooker.  Use a whisk to stir and get all the lumps out.
2.  If you use boneless thighs, cut into chunks and nestle into the slow cooker.  If you use the bone-in chicken do your best to place chicken in a single layer into the sauce.
3.  Cover and cook on LOW for 4-6 hours.  
4.  Remove lid and stir the sauce a bit.  If it needs thickening, leave lid off and turn to HIGH let it cook for a few minutes and thicken up.  
5.  Serve chicken and sauce over rice or barley or ramen noodles.  Garnish with cilantro and peanuts. 

Review:
I was inspired as I looked at Barbara's picture of the Thai chicken thighs and thought I would make a similar dish.  I added it a bit of curry paste and that gave it the flavors it needed to taste authentically Thai (not that I would know, since I've never been to Thailand before).  This was an easy recipe with ingredients that I usually have on hand.  My husband thought it was very delicious.  I liked it served over barley.  YUM!  5 stars for easiness, little time to prepare and yumminess.  

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4 comments:

  1. Looks delicious, bookmarked!

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  2. Yum! This recipe looks very delicious. But I think it will be hard to make. Anyways, Thanks so much!
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  3. Yummy... Thanks for this great recipe!

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  4. I am making this for tonight's dinner! Thanks for sharing.

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