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Crock pot Thai Chicken Recipe

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This recipe for Crock pot Thai Chicken is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, cut into strips
1 large onion, coarsely chopped
1 Hungarian hot pepper sliced into rings or 1 jalapeņo pepper, minced (optional if additional heat is desired)
1/2 c. chicken broth
1/4 c. soy sauce
1 T. ground cumin
3 cloves garlic, minced
1/2 t. red pepper flakes
salt and pepper to taste
2 T. cornstarch
2/3 c. creamy peanut butter
1 T. soy sauce
1/8 c. lime (or lemon) juice
garnishes:
4 - 5 sliced green onions
1/2 c. chopped dry roasted peanuts
1/3 c. chopped cilantro
Directions:
Directions:

Place the chicken breast strips, bell pepper, optional peppers and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.

Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.

Cook on High for 30 minutes. Serve over sticky rice or rice noodles. Garnish with green onions, cilantro and peanuts before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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