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.

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