Slow Cook Thai Chicken
Description
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Ingredients
•
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
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1 large red bell pepper, seeded and sliced into strips
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1 large onion, coarsely chopped
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1/2 cup chicken broth
•
1/4 cup soy sauce
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1 tablespoon ground cumin
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes
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salt and pepper to taste
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2 tablespoons cornstarch
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2/3 cup creamy peanut butter
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1 tablespoon soy sauce
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1/4 cup lime juice
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3 green onion, chopped
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1/4 cup chopped fresh cilantro
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1/2 cup chopped roasted peanuts
Directions
1
Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2
Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3
Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.