Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or chicken thighs-cut into 1/2 inch pieces
- 1 red bell pepper, cut into short thin strips
- 1 cup chicken broth
- 1/4 cup soy sauce (low sodium works best and ensures it’s not too salty)
- 3 cloves garlic, minced
- 3/4 tsp red pepper flakes
- 2 Tbsp cornstarch
- 1/4 cup water
- 2 Tbsp fresh lime juice
- 1/3 cup creamy or chunky peanut butter
- 12 oz hot cooked pasta (I used thin spaghetti noodles)
- 3/4 cup chopped peanuts or cashews
- 3/4 cup snipped cilantro
- Salt and pepper
Instructions
- Combine broth, soy sauce, garlic, and red pepper flakes in slow cooker, Whisk.
- Add in the pieces of chicken and the red bell pepper.
- Cover and cook on low for 3 hours.
- Mix cornstarch with 1/4 cup water in small bowl until smooth. Turn slow cooker on High. Stir in peanut butter, and cornstarch mixture and lime juice until smooth. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well.
- Serve over pasta. Sprinkle with peanuts or cashews and cilantro.
Notes
Ideal slow cooker size: 4-6 quart