Recipe Highlight from Archives Past: Thai Peanut Noodles with Zucchini

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I've had a bunch of zucchini laying around my house lately, as evidenced by the chocolate zucchini bread and the zucchini linguine.  I again put the zucchini to work with this Thai Peanut Noodle recipe.  It turned out delicious.  Serve over rice noodles, spaghetti or rice for a great summer meal. 

Slow Cooker BBQ Ranch Chicken

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Makes 3 servings

1 lb boneless, skinless thighs, trimmed and cut each thigh into 4 pieces

2 Tbsp flour

2 Tbsp Ranch dressing seasoning

1/3 cup BBQ sauce

1.  Place flour and ranch dressing seasoning in a tupperware container.  Put the chicken in the container.  Cover with lid and shake and shake until all the pieces of chicken are well-coated.

2.  Pour chicken into 2-4 quart slow cooker.

3.  Stir the BBQ sauce into the chicken until it's well coated.

4.  Cover and cook on LOW for 3-5 hours.  Stir and serve.

Review:

This is a super simple recipe with literally four ingredients.  It turned out nicely with a thick sauce (thanks to the flour).  I enjoyed it and so did my family.  3 stars.

Slow Cooker Lemon Chicken

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Makes 3-4 servings

1 lb boneless, skinless chicken thighs, trimmed and cut into chunks
1/4 cup flour
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
1 Tbsp canola oil
1/4 cup freshly squeeze lemon juice
2 Tbsp honey
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp quick-cooking tapioca

1.  Place flour, garlic salt, pepper and paprika in a tupperware container.  Place chicken on top of flour.  Cover with a lid and shake and shake until the chicken is well coated with the flour.

2.  Heat oil in a pan and when it starts smoking add the chicken in and quickly brown for about 2 minutes on each side.  Add the chicken to the slow cooker.

3.  In a bowl, whisk the lemon juice, honey, bouillon, soy sauce, mustard and tapioca together until smooth.  Pour over the top of the chicken.

4.  Cover slow cooker and cook on LOW for 3-5 hours.  Serve chicken over rice or pasta or however you prefer.

Review:

I made this because I thought it would work well with the zucchini linguine.  I didn't really like it with the pasta...the flavors seemed to clash.  But I did like it plain.  Next time I would serve it on rice.  My husband tried it and said that it tasted "restaurant quality."  I'm not sure I liked it as much as the cashew chicken but it was pretty good.  3 1/2 stars.

Slow Cooker Sweet and Sour Chicken

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Makes 4 servings

1/2 cup ketchup

1/4 cup vinegar

1/4 cup brown sugar

1 tsp Worcestershire sauce

1/2 cup diced onion

1 tsp oil

1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat

1.  Place chicken in bottom of slow cooker.

2.  Saute the onion in a teaspoon of oil until soft.

3. In a small bowl combine the ketchup, vinegar, brown sugar, Worcestershire and onion.  Pour over the chicken.

4.  Cover and cook on LOW for 4-6 hours.  Serve over hot cooked rice.

Review:

My husband said to me about this meal, "I can't believe you would ruin chicken by putting sugar in it."  We are not the biggest fans of our meats being sweet.  Even knowing this, I thought, "I haven't done a sweet and sour chicken ever in the slow cooker...I need to."  I knew full well that I wouldn't love it but felt I didn't want to deprive any of you that enjoy this sort of thing.  So for me personally I would give this 2 stars, but I'm sure if you love this sort of thing, you'd rank it higher.

Slow Cooker Curried Chicken

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Makes 4-6 servings

1 cup diced onion

1 1/2 tsp minced garlic

1 Tbsp grated ginger

2 tsp curry powder

2 tsp oil

1 Tbsp tomato paste

1/2 cup chicken broth

2 Tbsp quick-cooking tapioca

5 or 6 boneless, skinless chicken thighs, trimmed and each cut into 4 pieces

Salt and pepper

1 (5 oz) container plain Greek yogurt

Toppings:  cilantro, raisins, almonds

1.  Combine onion, garlic, ginger, curry powder, oil and tomato paste in a microwave-safe bowl.  Place in microwave and cook for 5 minutes, stirring every minute.  Transfer to slow cooker.

2.  Add the broth and the tapioca to the slow cooker.  Salt and pepper the chicken and place into the slow cooker.  

3.  Cover and cook on LOW for 4-6 hours.  

4.  Add in yogurt and stir.  Salt and pepper to taste.

5.  Serve chicken and sauce over rice and garnish with desired toppings.

Review:

I was pleasantly surprised with the results of this recipe.  I loved the creamy texture after I added in the yogurt.  The garlic, onion and curry powder give it a strong, but not over-powering flavor.  My family ate this without complaining...always a happy thing for a mom.  3 1/2 stars.

5-Minute Prep Slow Cooker Asian Chicken

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Makes 4 servings

5 boneless, skinless chicken thighs, trimmed

1/4 cup soy sauce

1 Tbsp Worcestershire sauce

1 Tbsp quick-cooking tapioca

1 tsp minced garlic

1 Tbsp brown sugar

2 Tbsp oyster sauce

1.  Use this trick, if you have a slow cooker liner.

2.  Place thighs in slow cooker.

3.  In a small bowl whisk the soy sauce, Worcestershire, tapioca, garlic, brown sugar and oyster sauce together.

4.  Pour over the top of the chicken and tie up the liner.

5.  Cover and cook on LOW for 4-6 hours.  

6.  Break up chicken into pieces with 2 forks.  If you want, you can thicken up the sauce with some cornstarch.  Serve chicken and sauce over rice.

Review:

I just found my new go-to meal.  Garlic Lime Chicken was my old fave and now this one is my new fave.  It had the perfect flavor balance and using the slow cooker liner made the chicken so tender and delicious.  Plus, I always have all the ingredients on hand and it takes about 5 minutes to put together!  The only thing that I would change is maybe double the sauce or 1 1/2 times it.  We ran out of sauce before we ran out of chicken.  It was also very runny so adding another tablespoon of tapioca or dredging the chicken in some flour might be helpful too.  5 stars (easy, budget friendly and everyone liked it) 

Kung Pao Chicken in the Slow Cooker

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Makes 2-3 servings

1 lb boneless, skinless chicken thighs, trimmed, patted dry and cut into chunks

2 heaping Tbsp all-purpose flour

1/4 tsp black pepper

1/4 tsp ground red pepper

1 Tbsp seasoned rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp brown sugar

1 tsp minced garlic

1 Tbsp tomato paste

1 tsp Tabasco sauce

Optional toppings:  green onions, water chestnuts, peanuts

1.  Place flour, black and red pepper in a resealable plastic bag.  Drop the chunks of chicken into flour mixture.  Zip the bag and shake to coat the chicken well with the flour.

2.  Pour the chicken into the bottom of a 2-3 quart slow cooker.  

3.  In a small bowl combine the vinegar, soy sauce, sesame oil, brown sugar, garlic, tomato paste and Tabasco sauce.  Whisk to blend.  Spoon the sauce over the chicken and coat chicken with sauce.

4.  Cover and cook on LOW for about 3-4 hours.  

5.  Remove lid and turn to HIGH.  Let cook on HIGH for about 15 minutes to let sauce thicken up.  Serve chicken over rice and top with your desired toppings.

Review:

My husband and I have been loving Pei Wei lately.  Last time I went I ordered the new Lemongrass Chicken Noodle Salad and loved it!  My husband strayed from his usual Pad Thai and ordered the Kung Pao Chicken.  I had a bite and wondered "could I make this in the slow cooker."  So I tried.  It surely was NOT as good as Pei Wei's but it was edible.  I don't like spicy stuff so I made a small amount.  My husband liked it but we both agreed that the Cashew Chicken that I did in the past is much better.  I feel like there was some ingredient missing in this recipe but can't put my finger on it.  I'll try again.  3 stars.

Slow Cooker Honey Lime Enchiladas

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Makes 6 servings

2-3 cups cooked chicken

2 Tbsp honey

2 Tbsp lime juice

1 tsp garlic

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

2 cups salsa verde, divided

1 cup shredded cheddar, divided

6 tortillas (I use whole wheat)

1.  Make a foil collar and place it on the hot spot in your slow cooker.

2.  In a bowl, combine chicken, honey, lime juice, garlic, cumin, chili powder, salt, pepper, 1/2 cup salsa verde and 1/2 cup cheddar.  Stir until combined.

3.  Spoon 1/2 cup of chicken mixture down the middle of each tortilla and roll up.  Place rolled up tortillas in the bottom of slow cooker that has been sprayed with non-stick cooking spray.  

4.  Spoon the rest of the salsa verde over the top of the tortillas.

5.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3.  Sprinkle rest of grated cheese on top and let melt.  Serve with sour cream and cilantro.

Review:

Yum.  I loved the filling for these enchiladas.  The slight sweetness with the honey and the lime juice combination was delish.  You could easily make these in the oven, if you prefer.  4 stars.

Chicken Stroganoff with a Seasoned Slow Cooker Liner

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Makes 4-6 servings

1 Flavorseal Homestyle Gravy Liner

1 1/2 pounds boneless, skinless chicken thighs, frozen

1 small onion, diced

1 Tbsp tomato paste

1 Tbsp water

2 cups water

8 oz sliced mushrooms

1/2 cup sour cream

1 Tbsp flour

1.  Unfold liner an place into slow cooker.  

2.  In a microwave-safe bowl combine the onion, tomato paste and 1 Tbsp water.  Microwave for 5 minutes, stirring every couple of minutes.  

3.  Place chicken in bottom of liner.  Top with onion mixture and mushrooms.  Pour water into liner making sure to wet all sides of the seasoned liner.  Swish the water around and really get all sides of the liner moistened.

4.  Tie up the bag with some string

5.  Cover and cook on LOW for 4-6 hours.

6.  Carefully untie the bag.  Remove chicken and shred it.  Add back into the slow cooker.

7.  Mix the flour into the sour cream and then stir it into the slow cooker.  Cook on HIGH with the lid off for another 30 minutes or so.  

8.  Serve chicken and sauce over egg noodles.

Review:

Out of all three Flavorseal liner's I've used I definitely think that the Homestyle Gravy Liner is the best.  I loved the chicken pot pie and I loved this easy stroganoff.  When using these liners I really recommend getting them totally moistened beforehand or else you'll have crusty unused seasonings at the end.  I also love tying up the bags as they keep all the seasonings and juices into the meat.  4 stars.

Easy Chicken Filling in the Slow Cooker

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Makes 6 servings

6 bone-in chicken thighs with skin removed or boneless, skinless chicken thighs, trimmed of excess fat

1 (13.75 oz) can cream of chicken soup

1 cup Picante sauce or salsa

2 Tbsp taco seasoning

1 (4 oz) can green chiles, optional

Salt and pepper

1.  (Use the slow cooker liner trick if you have one).  Place chicken in bottom of medium slow cooker.

2.  In a separate bowl combine the soup, picante sauce, taco seasoning and green chiles.  Spoon over the top of the chicken.

3.  Cover and cook on LOW for 4-6 hours.  Remove chicken shred it (get rid of the bones).  Stir in with the sauce.  Salt and pepper to taste.  Serve as a filling in tacos, over quesadillas, nachos, over rice...the possibilities are endless.

Review:

Totally easy recipe if you're on the run and need to throw in some dinner.  The serving possibilities are endless as well.  I like to get away from using "cream of" soups all the time but every now and then it's just fine, I think.  My whole family liked this recipe.  The kids ate it as tacos and Greg and I ate it over salad.  I think it would be really yummy to add in a can of beans and some corn as well.  3 1/2 stars.

Tarragon Chicken with Mushroom Cream Sauce

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5 bone-in thighs, skin removed (or boneless skinless thighs but not chicken breasts)

1 cup finely diced green peppers

2 cups chopped baby bella mushrooms (you could also use white button mushrooms and I'm sure it would be fine)

1 small onion, diced 

1/2 tsp dried thyme

1 tsp dried tarragon leaves

2 tsp minced garlic

1 Tbsp canola oil

Salt and Pepper

2 bay leaves

1/2 cup chicken broth

1 Tbsp soy sauce

3 Tbsp butter (not margarine)

6 Tbsp flour

6 Tbsp heavy cream (or half and half or even milk if you're trying to make it healthier)

1.  Place chicken in bottom of 3-5 quart slow cooker.  Salt and pepper.

2.  Place peppers, mushrooms, onions and garlic on a cookie sheet.  Salt and pepper.  Drizzle with oil.  Sprinkle with thyme and tarragon.  Stir until veggies are coated with the seasonings and oil.  Place pan in a 400 degree pre-heated oven.  Cook for about 15-20 minutes.  Scrape the veggies off the sheet and place onto the top of the chicken.

3.  Pour chicken broth into the slow cooker and slip the bay leaves into the bottom of the slow cooker.  Drizzle  the chicken with soy sauce.

4.  Cover and cook on LOW for 4-6 hours until chicken is tender.  Remove chicken from slow cooker and place on a plate.  Loosely tent it with foil.

5.  In a pan melt the butter over low heat (it should be frothy).  Slowly whisk in one tablespoon of flour at a time to form a roux.  After all the flour is added the mixture will be really thick.  Slowly add in the juices from the slow cooker (1/4 cup at a time).  Whisk until the mixture is nice and thick and creamy.  Then slowly add in 1 tablespoon of cream at a time.  Season with extra tarragon and thyme, if needed.  Salt and pepper to taste.

6.  If you're ready to eat, place chicken on individual serving plates and top generously with the creamy sauce.

Review:

I made this for Valentine's dinner and it turned out absolutely AMAZING!  I had eaten a bunch of candy and stuff all day and wasn't even hungry when it came time for dinner but I had to eat this because it tasted so amazing.  This is definitely a little more involved than some of my recipes, but if you're having company or if it's a special occasion or if you have some extra time on your hands this is totally worth it!!!  I loved the chunks of veggies in my sauce but if you're wanting something more creamy without chunks you could use an immersion blender and puree it.  The roasting of the vegetables really brought out the flavors and was worth the extra step.   I served mine with mashed potatoes and asparagus.  It would also be good over rice or noodles.  5 stars!

Easy Chicken Pot Pie

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Slow Cooker Easy Chicken Pot Pie

Makes 8 servings (1 biscuit each)

1 Homestyle Gravy Seasoned Slow Cooker Liner

4 frozen boneless, skinless chicken thighs

2 cups water

1 bag frozen vegetable mix

1 can of biscuits

1.  Unfold liner and place into slow cooker, gently pushing sides so that liner is evenly spread out.

2.  Place chicken thighs in the slow cooker.  

3.  Pour water over the sides of the liner wetting all the seasoning.

4.  Tie up the liner with some kitchen string.  Cover the slow cooker and cook on LOW for 4-6 hours (depending on how hot your slow cooker cooks).  

5.  Carefully remove string.  Remove the chicken and place on a cutting board.  Shred the chicken and return to slow cooker liner.

6.  Add in the veggies.  Cover and cook on HIGH for another 15-30 minutes until veggies are warmed through.  

7.  While veggies are warming, bake biscuits according to directions on package.  Ladle chicken, veggies and gravy over the top of the biscuits and serve.

Review:

Have you seen these seasoned slow cooker liners yet?  They are like the regular liners but they have all the seasonings you need to make a perfect meal already in them.  So you add a couple of ingredients, get a perfectly seasoned meal, and then clean up is a total breeze!  Awesome.

I really really really loved this particular flavor on this liner.  The chicken was absolutely perfect.  Tying of the liner kept the chicken totally moist and really got the flavor into the meat.  I would make this any day of the week so I give it 5 stars.

You obviously could use this particular liner (homestyle gravy) for different recipes besides chicken pot pie...the possibilities are endless!

Kitchen Tip Tuesday: Keeping chicken totally tender

Pin It I'm so excited about this new tip that I kind of found out by accident. Use a slow cooker liner to keep your chicken moist in the slow cooker.  This is how...

1.  Place a slow cooker liner inside your slow cooker.
2.  Pile all the ingredients into the liner.
3.  Gather up the edges of the liner and use some kitchen string to tie it up.
4.  Cover your slow cooker and cook as recommended on the recipe.
5.  Carefully remove the string and open up the bag.  Serve!

It seems like this trick really helped keep the chicken extra moist and kept it from getting dried out.  I used my favorite chicken, the boneless skinless thighs.  They hold up fairly well, anyhow, in the slow cooker (unlike chicken breasts) but this just helped it even more.  So if you're convinced that you want to use chicken breasts in the slow cooker I would use this trick (along with LOW heat and cooking for only about 4 hours).

     

Slow Cooker Chicken Cordon Bleu Soup

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Chicken Cordon Bleu Soup in the slow cooker

Makes 6-8 servings

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

1/2 cup diced onion (frozen is fine)

1/2 cup diced celery

3 or 4 boneless skinless chicken thighs, trimmed of fat (frozen is fine)

1 1/2 cups ham cubes

1/2 tsp dried tarragon

1/2 tsp dried basil

1/2 tsp garlic powder

4 Tbsp butter

1/4 cup flour

1 cup shredded Swiss cheese

1.  Add water, bouillon, onion, celery, chicken, ham, tarragon, basil and garlic powder to the slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Prepare a roux.  Melt butter over low heat in a skillet and add  flour very slowly while whisking it in to the butter.  Slowly stir in 1 cup hot soup.  Stir until thickened.  Then add in another 2 cups of soup and stir until smooth.  Add all back into the slow cooker and stir.  Season to taste.

4.  Ladle soup into individual serving bowls and top with shredded Swiss cheese.

Review:

Chicken cordon bleu can be challenging even for students in online cooking schools, but this recipe makes it easy. I saw a recipe in a magazine for "Chicken Cordon Bleu Soup."  I instantly thought I need to make that in the slow cooker.  Well I have no idea where the magazine went but the thought stayed with me and I created this recipe.  

It was very flavorful, thanks to the ham.  My kids slurped their bowls down (my daughter literally got a straw and used it to drink the broth and all). I was totally shocked because they usually don't love when I make soup.  I think they appreciated the ham cubes and cheese.  

My issue with this recipe is that it turned out not really as a cream soup but not as a broth-y soup either.  I think I should have added more flour in with the roux to make it a bit heftier.  It tasted great but the consistency was a bit weird.  So add maybe 1/4 cup more flour in when you're adding the cups a soup...stir until nice and smooth.  I think that should help things out a bit.  Another thought I had was that cubed red potatoes would be really delicious to add to this soup as well (not really part of the chicken cordon bleu dinner but this would add some nice texture and taste to the soup).  4 stars.

Slow Cooker Garlic Chicken and Veggies

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Makes 4 servings

4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)

4 large red potatoes, cut into small wedges (about 8 per potato)

1 large carrot, thinly sliced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic 

2 tsp dried oregano

Salt and pepper

1.  Place potatoes and carrots in bottom of slow cooker.  Salt and pepper.

2.  Place chicken on top of potatoes.  Salt and pepper.

3.  In a small bowl combine the olive oil, lemon juice, garlic and oregano.  Spoon over the top of the chicken.

4.  Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)

5.  Serve with extra lemon juice, if needed.

Review:

A light and healthy meal for the new year.  Both my husband and I appreciated this meal.  I especially loved that it can be an all-in-one meal since the meat and veggies are all together.  Minimal clean up as well.  4 stars.

Busy Day Chicken Taco Soup with Avocado

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Makes 4-6 servings

4 frozen boneless chicken thighs

1 cup salsa

1 (4 oz) can diced green chile peppers

1 (15.5 oz) can pinto beans, drained

2 tsp chicken bouillon granules

2 cups water

1 (14.5 oz) can diced tomatoes

1 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Avocados, sour cream, grated cheese and tortilla chips

1.  Combine chicken, salsa, peppers, beans, bouillon, water, tomatoes, cumin, chili and garlic powder in the slow cooker. 

2.  Cover and cook on LOW for 4-6 hours.

3.  Remove chicken and shred and add back into the slow cooker.

4.  Serve soup with sliced avocados, sour cream, cheese and tortilla chips.

Review:

I loved this soup.  Loved it.  It was so easy too.  I made it before I started doing all my holiday baking and was so happy at dinner time to have it all ready to go.  It's an all-in-one meal and the flavors blended perfectly.  I didn't even need to salt and pepper it at the end.  It also helps that I love avocados.  I pretty much live off them (and peanut butter).  5 stars.

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Slow Cooker Chicken Rio Salad

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Makes 4 servings

6 frozen boneless, skinless chicken thighs (doesn't have to be frozen but if you don't want to defrost you don't need to)

1 cup Italian salad dressing

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1.  Place thighs in bottom of slow cooker.

2.  Combine remaining ingredients and pour over the chicken.

3.  Cover and cook on LOW for 4-6 hours.

4.  Shred chicken and serve on top of salad greens with cheese, tomatoes, avocado and any other preferred toppings.  Also, if possible serve with this to-die-for dressing:

Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender.  Blend and refrigerate.

Review:

So so good.  AND it's so so easy and fast.  Win win.  It's very close to this very popular recipe.  I do like this one better though because the use of thighs makes the chicken so tender and it's just a bit faster because you don't have to press the garlic.  I am already planning when I'll make this next.  5 stars.

White Bean and Chicken Chili

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Makes 6-8 servings

2 lbs boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 small green peppers, seeded and diced
1 cup diced onion
1 tsp cumin
2 tsp canola/vegetable oil
2 (15.5 oz) cans Great Northern beans
1 1/2 cups tomatillo salsa or salsa verde
2 cups water
2 tsp chicken bouillon granules (or 1 tsp Shirley J chicken bouillon)
3 cups frozen corn
Salt and pepper
Cilantro
Sour cream 
Tortilla chips
Grated cheese


1.  Place chicken and green pepper in bottom of slow cooker.
2.  In microwave safe bowl combine the onion, cumin and oil and microwave for 4-5 minutes.  Stir every minute until onions are soft.  Transfer to slow cooker.
3.  Add in beans, salsa, water and bouillon.
4.  Cover and cook on LOW for 4-6 hours.
5.  Salt and pepper to taste.  Add in the corn and heat through for another 30 minutes on HIGH.
6.  Serve in bowls and top with chopped cilantro, sour cream, chips and grated cheese, if desired.

Review:
I really loved this recipe.  I loved the use of tomatillo salsa...you could also substitute green enchilada sauce.  Our crock was totally licked clean.  Delicious and definitely will make again.  I thought it was better than this other white chili recipe.  4 stars

Peanut Sauce with Chicken and Fettuccine

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Makes 4-6 servings

4 boneless, skinless chicken thighs, partially frozen and cut into cubes

1/2 cup diced onion

4 garlic cloves, minced

1/2 tbsp canola oil

1 Tbsp soy sauce

2 Tbsp teriyaki sauce

1 Tbsp brown sugar

1 Tbsp sesame oil

1/2 cup chicken broth (or 1/2 cup water mixed with 1/2 tsp chicken bouillon granules)

1 Tbsp quick cooking tapioca

1/2 cup peanut butter (creamy of chunky)

1 lime, juiced

Ground red pepper

Salt and pepper

Peanuts and cilantro for garnish

Fettuccine (about 8-10 oz cooked)

1.  In microwave safe bowl combine the onion, garlic, and oil.  Microwave for about 5 minutes, stirring every minute, until onions are soft.  Transfer to slow cooker.

2.  Add the chicken into the slow cooker.  

3.  In a separate bowl, whisk the soy sauce, teriyaki sauce, brown sugar, sesame oil, broth, tapioca and peanut butter together until smooth.  Pour into the slow cooker.

4.  Cover and cook on LOW for 3-4 hours.  

5.  Add in juice from the lime.  Sprinkle in the ground red pepper to taste and add in salt and pepper to taste.  

6.  Stir in the cooked fettuccine and coat with the peanut sauce.

7.  Scoop onto individual plates and garnish with cilantro and peanuts.

Review:

I love Thai food, as evidenced by all these recipes I've done in the past...

Thai Red Curry Chicken

Coconut Thai Soup

Thai Beef Curry

Thai Peanut Chicken

Thai Coconut Soup

Thai Chicken Drumsticks

Thai Peanut Noodles

Thai Chicken Thighs

Thai Chicken and Noodles

Coconut Thai Shrimp and Rice

Thai Red Beef and Cauliflower Curry

Thai Coconut Meatballs

Thai Chicken Wraps

Thai Peanut Chicken 2

Chicken Massaman Curry

Wow.  I really do love Thai food.  Holy cow...I didn't realize that I had made so many Thai recipes until I just wrote them all down.  Anyhow, this is another tasty recipe.  The night of, I felt it was missing something (probably because I didn't have any cilantro).  But the next day I had the leftovers at lunch and it tasted delicious to me.  Was I just more hungry at lunch?  I'm not sure.  I don't usually have teriyaki sauce on hand at my house so I'll probably go with one of the similar recipes above in the future that call for more pantry-friendly items...so I give this recipe  3 1/2 stars.

Lemon Artichoke Chicken

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Makes 4-6 servings

1 onion, diced

6 garlic cloves, minced

1 Tbsp canola or vegetable oil

1 Tbsp tomato paste

1 tsp ground thyme

2 lbs boneless, skinless chicken thighs, trimmed and each one cut into 4 pieces

Salt and pepper

1 (14 oz) can artichoke hearts, chopped

2 Tbsp white wine vinegar

1 (13.75 oz) can cream of chicken soup

1/4 cup Parmesan cheese

2 Tbsp lemon juice

2 Tbsp Dijon mustard

1 cup sliced white button mushrooms

Cornstarch

1.  Combine onion, garlic, oil, paste and thyme in a microwave safe bowl.  Microwave for 4-5 minutes, stirring occasionally until onions are soft.

2.  Place chicken in the slow cooker.  Season with salt and pepper.

3.  Add in the onion mixture and white wine vinegar.

4.  Cover and cook on LOW for about 4 hours.  

5.  Stir in the artichokes, cream of chicken soup, Parmesan, lemon juice, Dijon mustard and mushrooms.  Cover and cook on LOW for another 30 to 60 minutes.  If needed, you may thicken it with cornstarch.

6.  Serve over rice or noodles.

Review:

Yummy, flavorful and creamy deliciousness.  The onion/garlic/thyme mixture really worked to bring out the flavors.  The lemon and Dijon mustard added at the end was just enough to give a zippy taste.  I really enjoy artichokes and if I had another can on hand I would have added 2 cans.  I will be definitely making this one again.  My husband loved it too...no leftovers at all.  5 stars.