Saturday, April 24, 2010

Thai Peanut Chicken -- In the Crockpot

Thai Peanut Chicken -- In the Crockpot

2 to 3lbs chicken drumsticks or thighs**
1 Large red bell pepper, seeded
1 large onion, coarsely chopped
1/2 cup chicken broth
1/4 cup soy sauce
1 T. ground cumin
3 large cloves garlic, minced
1/2 t. red chili pepper flakes
1 t. salt
fresh ground pepper to taste
2 T. corn starch
2/3 cup creamy peanut butter
1 T soy sauce
1/4 cup lime juice
1/2 cup chopped fresh cilantro
3 green onions, chopped
1/2 cup chopped roasted peanuts

Remove the chicken skin and place in the crockpot with bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt & pepper. Stir well, cover and cook on high for 3 hours.

Whisk together the cornstarch, peanut butter, 1 T. soy sauce & the lime juice. Add 1 cup of the cooking juices from the crockpot. Mix carefully until smooth. Stir back into the crockpot to blend well, but without breaking up the meat.

Cover again and cook for another 20-30 minutes until sauce is well thickened. Garnish with green onions. cilantro & peanuts. Serve with rice

**You can also use 6-8 boneless, skinless breasts cut into strips. If using this option, cook on low for 4-4 1/2 hours. Then bump up the heat to high to cook the sauce.

ps...I used boneless, skinless chicken tenders from Costco (still frozen). I actually thought I had my crockpot on low, but...when all was said and done it was on high...OOPS! I had cooked them for about 4 hours. If you are making this for little kids it was kinda spicey, but...we like our food like that. When I look back on it, I think I may have put TWO tbsp of cumin instead of one. Overall, this got rave reviews and I would definitely make it again. Super good with the gives it an extra zip.

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