Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, crockpot thai peanut chicken. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Crockpot Thai Peanut chicken is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Crockpot Thai Peanut chicken is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook crockpot thai peanut chicken using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Crockpot Thai Peanut chicken:
- Get 2 tbs minced garlic
- Get 2/3 c peanut butter
- Make ready 1 c chicken broth
- Make ready 1 lb boneless skinless chicken breast chopped into cubes
- Take 1 cup shredded zucchini
- Make ready 1/3 cup sou sauce
- Make ready 1 tsp sugar
- Get 1 small red pepper cut into thin strips
- Get 1/2 lime squeezed
- Make ready 1 travel bag peanuts chopped for garnish
- Prepare Optional: cilantro for garnish
- Get 1 box cooked linguini noodles
Instructions In a slow cooker, add the peanut butter, ginger, garlic, chicken stock, soy sauce, curry paste, salt, brown sugar, and lime juice. It seemed a fun recipe, easy and could quickly put it together. I decided to shift a little from the recipe - since i had whole peppers in the fridge, and had maaserated an onion the week prior and had it frozen. In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey.
Instructions to make Crockpot Thai Peanut chicken:
- Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro if desired. Chop chicken into bite size pieces. Serve over noodles & garnish with peanuts and cilantro if desired.
I decided to shift a little from the recipe - since i had whole peppers in the fridge, and had maaserated an onion the week prior and had it frozen. In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. In a small bowl, whisk together the peanut butter, coconut milk, chicken broth, soy sauce, rice vinegar, honey, and garlic. Pour curry sauce evenly over the vegetables and chicken. Garnish with cilantro and serve warm.
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