Sunday, January 15, 2012

Slow-Cooker Thai Chicken

I love to use my slow-cooker.  I try to use it once a week, and pick my busiest day for it so I don't have to worry about making dinner that night.  Tonight we were able to enjoy this deliciousness.  This recipe came from a friend who got it from a blog devoted to slow-cookers.  I thought it was pretty good, but I've since been tweaking the ingredients to more closely mimic real Thai food.  I think the result is perfect!  We serve it over rice, but you could also use rice noodles or linguine.

Slow-Cooker Thai Chicken

2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini (I grate mine on a cheese grater)
1/4 cup soy sauce
2 Tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, cut into thin, long strips
1/8 tsp red pepper flakes
1 Tbsp lime juice
1/2 cup chopped cilantro, divided
Chopped peanuts, for garnish
Shredded sweetened coconut, for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, fish sauce, sugar, red pepper, and red pepper flakes 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 1/4 cup of cilantro. Serve over noodles and garnish with remaining cilantro, peanuts, and shredded coconut.


Olivia Carter said...

Yum! I am so trying this! It sounds tasty, tasty!

Alisha said...

Aww. I don't have time for a slow cooker tonight! But, I'm glad to see your "tweaks" so I can use them too.

Alisha said...

SOOO much better. I think I would add even more red pepper flakes if I wasn't feeding this to my kids. Also, I had some asian noodles on hand and that was a very tasty change from rice. Eric went back for seconds and couldn't stop raving about the flavor. Thank you. Thank you. Thank you.

Holly said...

@Alisha--Glad you liked it! I agree that the changes made it so much better! I'll have to try it on the noodles some time.