Crock Pot Spicy Peanut Chicken
photo by The Flying Chef
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 - 1 1⁄2 lb boneless skinless chicken thighs or 1 -1 1/2 lb boneless skinless chicken breast, cut into pieces
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup chicken stock
- 1⁄4 cup peanut butter (I like all natural chunky)
- 1⁄3 cup diced onion
- 1 garlic clove (minced)
- 1 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon crushed red pepper flakes (or more if desired!)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons white sugar (optional, but recommended if using natural peanut butter)
directions
- Put all ingredients except the chicken into a slow cooker. Stir to combine.
- Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).
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Reviews
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I modified the crockpot version back to stovetop! Added some extras like soy sauce, fish sauce, fresh cilantro and dry roasted peanuts on top. I also used brown sugar rather than white. And rather than using olive oil to saute the chicken, onion and garlic in, I used aromatic coconut oil and then a couple tablespoons of coconut milk for thickener. There's nothing quite like the Thai combination of peanut, coconut and cilantro!
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I would give this five just for the ease of making, throw it all together and forget about it while it cooks. The end result, scrummy, the flavour that developes is great. My hubby thought it was delicious and my son had three helpings (piggy boy) he loves anything with peanut butter that has some kick to it as well. I did add the 2 teaspoons of sugar and would agree it makes the taste perfect. I didn't add it until the end just to see if it was required, much preferred final taste test with added sugar. I used smooth peanut butter, just personal preference. I served as suggested over Basmati rice, great recipe will be making again, and probably soon if my hubby and son have it their way. Thanks for sharing.
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Really delicious. I doubled the peanut butter, added some coconut oil and soy sauce, used brown sugar instead of white, and garnished with cilantro and chopped peanuts. Also found I still needed to add a bit more salt when we sat down to eat, even though I rarely even add salt to a dish. Served with rice and it was amazing!
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Tweaks
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Really delicious. I doubled the peanut butter, added some coconut oil and soy sauce, used brown sugar instead of white, and garnished with cilantro and chopped peanuts. Also found I still needed to add a bit more salt when we sat down to eat, even though I rarely even add salt to a dish. Served with rice and it was amazing!
RECIPE SUBMITTED BY
I am a wife and new Mom who is just trying to make sure a nutritious dinner is on the table every night. It is a far cry from my days of spontaneous gourmet cooking and ambitious baking but I still enjoy trying new recipes.
After eating Vegetarian for about 13 years I have recently started eating meat. I learned so much about the importance of flavours, cooking techniques and ingredients in my vegetarian years, but now have a new found excitement for cooking different types and cuts of meat.
My #1 food experience (so far) was 18 days spent in Italy, eating a different pasta dish everyday! The best meal I had was late at night in a Tuscan hill town –
“Tagliatelli al tartufo” fresh tagliatelli noodle, local olive oil, a generous shaving of fresh truffle and parmesan.