Slow Cooker Peanut Chicken

This afternoon we had ballet followed by soccer practice, so we didn’t get home until almost 7. We usually just phone it in and go out to eat after practice, but we’ve been eating out SO MUCH lately. It’s ridiculous. I’m attempting to assemble a few good slow cooker recipes to toss in the crock pot on Tuesday mornings so that dinner is basically done by the time we get home from practice. Last night while browsing Pinterest I stumbled across this recipe for slow cooker Thai peanut chicken. Peanut sauce is my favorite thing ever and this recipe looked crazy simple. Another bonus- we had almost all of the ingredients on hand! I just had to grab chicken today and we were good to go.

Ingredients (except peanut butter- how did I forget to include the most important part??):

I made a few alterations:

- Used chicken thighs instead of breasts, since I needed to cook it longer than the 4-5 hours indicated in the recipe.

- Added a splash of both fish sauce and sriracha to the sauce. If I wasn’t serving this to kids I would go even heavier on the sriracha.

Once we got home from soccer, I stirred in the cornstarch/water mixture and lime juice and let it thicken a little while I microwaved a bag of Trader Joe’s frozen jasmine rice (the best!). I also steamed some broccoli to serve alongside:

SO GOOD. I mean, it’s not the prettiest dish but the flavor is spot-on. I love how I can just keep all of the ingredients on hand, too. Definitely a keeper!

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