CROCKPOT THAI CHICKEN-2 to 3 lbs. (1 to 1 1/2 kg.) chicken drumsticks or thighs**
-1 large red bell pepper, seeded
-1 large onion, coarsely chopped
-1/2 cup chicken broth
-1/4 cup soy sauce
-1 Tbsp. ground cumin
-3 large cloves garlic, minced
-1/2 tsp. red chili pepper flakes
-1 tsp. salt, fresh ground pepper to taste
-2 Tbsp. corn starch
-2/3 cup creamy peanut butter
-1 Tbsp. soy sauce
-1/4 cup lime juice (I used RealLime)
-1/4 cup chopped fresh cilantro
-3 green onions, chopped
-1/2 cup chopped roasted peanuts (I forgot these and my family thought it was just fine without. You could probably use chunky peanut butter and omit these roasted peanuts)
Deskin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.
Whisk together the cornstarch, peanut butter, 1 Tbsp. soy sauce, and the lime juice. Add cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crockpost to blend well, but without breaking up the meat.
Cover again, and cook for another 20 - 30 minutes until sauce is well thickened. Garnish with green onions, cilantro and peanuts. Serve with rice.
**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.
16 comments:
So here I am in the house where my slow cooker lives so I am without excuse not to try this fabulous sounding recipe! I'm glad you tested it first Susanne! have a great weekend...
Definitely bookmarking this one, thanks!
Looks awesome!
Oooo, sounds yummy! I'll have to give it a try.
Forgot to tell you...I'm adding you to my blogroll. I'm really enjoying your blog!
Oooh Susanne, this sounds soooo good. We actually love spicy food so it's a must try for me :)
Sounds wonderful, Susanne. I plan to go with the chicken breast strips option.
Mmmm this sounds delicious, I love Thai - so I am definitely going to try this one out. You always have such great recipes - I should start a folder in my files named "Suzanne's yummy meals!" :)
I got this recipe from a friend, but using pork. Substitute an equal amount of pork loin. DEELISH!
Elaine: I'll have to give that a try!
mmm. this was so good
I found this recipe on your sight from someone's (apologize for not remembering whose) Menu Plan Monday. Made it tonight for dinner, more for my husband as he is the Thai lover. We both LOVED it (and I don't really do Thai food). Great recipe! Thanks for posting!
This sounds great but I can't eat peanuts because we're avoiding food allergies. Do you think it would still taste OK without the peanut butter?
Anonymous: Peanuts and peanut butter is such a big part of thai cooking. It really is a part of this dish. That said, looking at the rest of the ingrediants I can't see where you could go wrong with just eliminating the pnut butter and pnuts. You won't get a thicker sauce but I don't see why you couldn't just thicken it with cornstarch and then your main flavor would be more of a soy base. Thanks for popping by.
Anonymous, can you have sunflower butter? The consistency is the same, and flavor surprisingly similar. Most (but not all) who are peanut-allergic have no problem with sunflower seeds. You might want to test with a small amount before making the whole dish, just to make sure you don't react.
Oops, forgot to mention, there is also soy nut butter that also is very similar to peanut butter.
There are also other nut butters, such as cashew and almond, but more peanut-allergic people react to other nuts than to soy and sunflower seeds, as technically, they are not nuts. Actually, almonds aren't technically nuts, either, so you might be okay, there, too.
Good luck!
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