Thai Peanut Chicken Crock Pot Recipes

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
• If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

SLOW-COOKER THAI PEANUT CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray.
• In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
• Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
• Transfer to slow cooker, and pour remaining half of sauce over chicken.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
• Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

SLOW-COOKER PAD THAI

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.