Now that the weather has turned cold, we have brought the slow cooker back out. I recently bought a new slow cooker recipe book and am now getting around to using it. We had some friends coming around so I thought I would try out a new recipe from the book, Thai Chicken. Such a simple recipe to make, chop everything up and throw into the slow cooker for 4.5 hours, sit back and relax, then finish it off with the sauce for another 30 minutes. It produced great results and everyone loved it. Try out the recipe below! This is my first post for Slow Cooker Sunday and hope to do it every week. Email me if you want to join in, we can share our favorite recipes and link our posts up.
1kg Chicken Breasts, cut into 1/2 inch strips
1 large Red Pepper, seeded and sliced into strips
1 large Onion, coarsely chopped
1/2 cup Chicken Stock
1/4 cup Soy Sauce
1 tbsp Ground Cumin
3 cloves Garlic, minced
1/2 tsp Red Pepper Flakes
2 tbsps cornstarch
2/3 cup Peanut Butter
3 Spring Onions, chopped
1/2 cup Fresh Coriander, chopped
1/2 cup Roasted Peanuts, chopped
- PLACE the chicken breast strips, red pepper, onion into the slow cooker. Pour in the chicken stock and soy sauce, then season with cumin, garlic, and red pepper flakes.Stir to blend, then cover and cook on high for 4 1/2 hours.
- REMOVE 1 cup of liquid from the slow cooker, and mix this with the cornstarch, peanut butter, and lime juice. This will blend into a fairly thick sauce. Stir the sauce back into the slow cooker and place the lid back on the pot.
- COOK on high for 30 minutes. Garnish with spring onions, coriander and peanuts. Serve with rice.