Crock-Pot Thai Peanut Chicken Recipe

Submitted By: Jessica from St. Charles.

Crock-Pot Thai Peanut Chicken Notes

adapted from several recipes using my favorite flavors! Smells so good when you come home after a long day! Love having all of these spice ingredients stocked when fresh isn't available!

Ingredients
Serves / Yields

4-6

Preparation Instructions

Mix sauce ingredients together and pour into crock-pot. Add in chicken and vegetables. Stir until everything is coated well. Cook on low 4 hours. Shred chicken if desired. Serve over rice or quinoa. Garnish with cilantro, basil, lime wedges, peanuts/cashews,etc.

Helpful Hints

I try to lighten up things when I can but you can use regular coconut milk. I have also used peanut butter substitutes like Better N Butter to cut calories and fat. Feel free to add in your favorites vegetables. Sometimes I add zucchini and bamboo shoots. If you garnish with dried cilantro, rehydrate it a bt!

Quick Shopping List


Sweet Curry Powder
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.25 ounces
$5.49
Thai Red Curry Powder, "Nam Prik Krung Kaeng Ped"
In a glass jar
1/2 cup shaker jar, net wt. 2.25 oz.
$5.49
China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
$4.99
Garlic Pieces, Chopped or Minced
Minced Pieces, in a glass jar
In a 1/2 cup shaker jar, net wt 3 oz
$3.99
California Sweet Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt. 0.75 ounces
$3.49
Crushed Red Pepper Flakes
Crushed, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.
$3.49
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