Slow Cooker Thai Peanut Chicken

A BYU story about the blogger behind 365 Days of Slow Cooking introduced me to this delicious slow cooker recipe. Although it's not always the case, I think of a slow cooker recipe as "dump, stir, and leave." This one fits the bill--you dump in most of the ingredients, let it cook for several hours, cook noodles and add a couple of things in the last half hour, and you're done. And a great bonus: it helps me use up the oodles of zucchini currently sitting in my freezer.

Print

Slow Cooker Thai Peanut Chicken

Source: 365 Days of Slow Cooking
Serves 4-6

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 c peanut butter
1 c chicken broth
1 lb chicken thigh tenders or boneless, skinless chicken thighs, cut into 1 -in cubes
1 c shredded zucchini
1/3 c soy sauce
1 teas sugar
1 red pepper, cut into thin, long strips
1 T lime juice
1 c chopped cilantro, divided
chopped peanuts, for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hrs or on high for 2-3 hrs. A half hour before you are going to serve, add lime juice and 1/2 c cilantro to slow cooker. Serve over noodles and garnish with remaining cilantro and peanuts.