Slow Cooker Thai Peanut Chicken

Dang this was so good.  My little 8 year old said this was one of the best chicken dishes that I have made.  Do you wanna hear the best part?  It has 1 cup of zucchini in it and red pepper in it and he couldn’t even tell!  I love being able to trick kids into eating veggies and having them actually love it.  This dinner was a success.  Well for most of us.  The pickiest 4 year old wouldn’t even try a bite.  What am I going to do with that boy?  And when will he learn that my cooking isn’t horrible!  

Rating: 4 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I didn’t have a lime or enough cilantro left to put in.
Things that I would do differently next time:  Add some red pepper into it for an added kick.  I would also add some lime and cilantro.
Recipe From: 365 Days of Slow Cooking

12 oz linguine or fettuccine noodles, cooked and drained
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
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

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. Serve over noodles and garnish with remaining cilantro and peanuts.



    • Alyssa says

      Sorry! Since switching to WordPress I have to go back to all of my old recipes and add a print option. Haven’t gotten to this one yet. :-/

  1. Catherine says

    I made this dish tonight for dinner for a family gathering. I had 2 crock pots going at once since I needed to double it…

    I did really like it but here are my suggestions:

    1.) I used boneless and skinless chicken thighs — tasted great
    2.) You MUST use fresh cilantro — it will not come out as good with dried cilantro
    3.) It is VERY peanut buttery…I might cut it down to half a cup of peanut butter next time (+ maybe 1/8c of lightly salted peanuts)
    4.) I agree with adding a “kick” to this. I added a good Tablespoon of Ground Red Pepper to each crock pot. Really adds to the flavor
    5.) Do NOT add the veggies until the last hour; classic crock pot tip for good tender veggies that don’t come out mushy ;-). I would also consider adding 1/2c. chopped onion to the crock pot next time.
    6.) Use half of a fresh lime for the recipe– I used a fork on the lime to get all of the juice and the pulp out.
    7.) I cooked on low for about 5 hours (I used extra chicken). I felt like going to low heat helped to really he the flavor in there!

    Bon appetite!!

  2. says

    Had this in the crockpot while the fam & I were at church this morning. I served it over chow mein noodles. It is delicious!! The Mr. pigged out. And the kidlets didn’t complain about lunch. Happy tummies all around. Thanks for the recipe!

  3. Julie says

    This looks amazing! Do you know if it can be frozen? I’m interested in bringing this to my freezer meal group.

  4. Richard says

    Use crunchy peanut butter do not add any sugar as the peanut butter already has plenty. Fresh Cilantro and lime and chop up three habanero peppers and add it seeds and all for a real Thai spicy.

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