Wednesday, November 9, 2011

Crock Pot Thai Peanut Chicken

Pardon my absence the last several days. We've had company in town and I've been galavanting around town with one of my besties -- it does good things for the soul to be in the company of a decade long friend who knows so much about you.

And this particular friend happens to be equally as passionate about food as me, so much of our time together has been spent cooking food, eating food or discussing food. Bliss.

This recipe has reached my TOP 20 FAV RECIPES! It was so, so good. Every time ML and I would walk past the kitchen we kept getting more and more excited for dinner as the aroma became stronger and stronger. The flavors were simply mouthwatering and you won't believe how easy this crock pot dinner was!

I really hope you try this one. Enjoy!

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"Crock Pot Thai Peanut Chicken"






ingredients
    2 
medium onions, cut into thin wedges
    1 1/2
 cups sliced carrot (3 medium)
    1 
small red sweet pepper, cut into bite-size strips
    2 
pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    3/4
 cup chicken broth
    3 
tablespoons creamy peanut butter
    1/2 
teaspoon finely shredded lime peel
    2 
tablespoons lime juice
    2 
tablespoons soy sauce (substitute Liquid Braggs for GF cooking)
    2 
tablespoons quick-cooking tapioca
    1 
tablespoon grated fresh ginger
    2 - 3 
teaspoons red curry paste
    4 
garlic cloves, minced
    1/2
 cup unsweetened coconut milk
    1 
cup frozen peas
    Hot cooked rice
    Chopped peanuts (optional)
    Snipped fresh cilantro (optional)

directions
1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3.Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. 


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