This recipe for slow cooker Thai peanut chicken is perfect for any day of the week! I loved the red pepper and the fresh lime juice along with the creamy peanut sauce. It all complemented each other very well. I added zucchini into the mix but if you don’t have any you can leave it out with little consequence. We served ours over whole wheat linguine but you could also serve this over rice or some other type of noodle. Enjoy!!
|Slow Cooker Thai Peanut Chicken|
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter (creamy or chunky…it’s up to you)
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes or sliced into 1/2 inch slices
1 cup shredded zucchini
1/3 cup soy sauce
1 Tbsp tapioca
1 tsp sugar
1 red pepper, cut into thin, long strips (It will seem like a lot but put it all in there)
1 tbsp (or more to taste) FRESH lime juice
1/2 cup chopped cilantro, for garnish
1/2 cup chopped peanuts, for garnish
1. Add garlic, peanut butter, broth, tapioca, soy sauce, sugar to a bowl. Whisk until smooth. Add to slow cooker.
2. Stir in the zucchini, chicken and red pepper to the slow cooker.
3. Cover and cook on low for 3-5 hours (the cut chicken breasts don’t take much time to cook).
4. When chicken is cooked through and tender add in the lime juice. Spoon sauce and chicken over noodles and top with cilantro and peanuts.
P.S. Do you like Asian food in the slow cooker? Check out all these GREAT recipes!
|12 Easy Slow Cooker Asian Recipe|