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.
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.
Cooking Instructions
- 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
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