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Recipes

Crock-Pot Thai Peanut Chicken

Crock-Pot Thai Peanut Chicken
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!

Submitted by: Jessica from St. Charles, Illinois
Yield: 4-6

Spices

Featured in this Recipe

Curry, Sweet

Sweet Curry

$8.49

Jar, 1/2 Cup, 2 oz.
Curry, Thai Red

Thai Red Curry

$9.49

Jar, 1/2 Cup, 2.2 oz.
Ginger, Ground

Ground Ginger

$7.49

Jar, 1/2 Cup, 2 oz.
Basil, California

Sweet Basil

$4.99

Jar, 1/2 Cup, 0.5 oz.
Chiles, Crushed Red Flakes

Crushed Red Chiles

$6.49

Jar, 1/2 Cup, 1.7 oz.

Ingredients

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.

More About This Recipe

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!

Comments

Rating:

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