Crockpot Cooked Thai Chicken

For a busy 'chef' put together the night before in a Crockpot liner, put in the fridge overnight and start the cooking when you leave in the morning - Voila! Dinner ready for your return.

Keith Vigon @cook_4574654

United Kingdom

For a busy 'chef' put together the night before in a Crockpot liner, put in the fridge overnight and start the cooking when you leave in the morning - Voila! Dinner ready for your return.

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Ingredients

360 mins

4 servings

Skinless, boneless chicken breast halves, cut into 1/2 inch strips
5/8large red bell pepper, seeded and sliced into strips
5/8large onion, coarsely chopped
80 mlchicken broth
8 tspsoy sauce
4 gground cumin
2 clovesgarlic, minced
1 gred pepper flakes
to tastesalt and pepper
10 gcornstarch
115 gcreamy peanut butter
2 tspsoy sauce
40 mllime juice
2green onion, chopped
8 gchopped fresh cilantro
50 gchopped roasted peanuts

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Steps

360 mins

1

Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2

Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3

Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving