Spicy Thai Peanut Chicken - Slow Cooker

Name: Spicy Thai Peanut Chicken - Slow Cooker Recipe
Yield: 6
Ingredients: 2 tsp olive oil; 2 medium onions diced; 2 carrots diced; 4 celery stalks diced; 1 tbsp minced or grated ginger-root (1 tsp ground); 1/2 black pepper; 1 cup chicken broth/bouillon; 10 skinless boneless chicken thighs; 6 tbsp smooth peanut butter; 2 tbsp lemon juice; 2 tbsp reduced-sodium soy sauce; 1 tsp red/cayenne pepper; 1/2 cup coconut milk; 2 cups frozen green peas thawed; 1 red bell pepper diced; 1/4 dry roasted peanuts; 1/2 cup fresh cilantro finely chopped

Number of Servings: 6

Ingredients

2 tsp olive oil2 medium onions, diced2 carrots, diced4 celery stalks, diced1 tbsp minced or grated ginger-root (1 tsp ground)1/2 black pepper1 cup chicken broth/bouillon10 skinless, boneless chicken thighs6 tbsp smooth peanut butter2 tbsp lemon juice2 tbsp reduced-sodium soy sauce1 tsp red/cayenne pepper1/2 cup coconut milk2 cups frozen green peas, thawed1 red bell pepper, diced1/4 dry roasted peanuts1/2 cup fresh cilantro, finely chopped

Directions

Heat oil over medium heat then add onions, celery and carrots. Cook until carrots are soft. Add garlic, gingerrot and black pepper, cook for 1 minute. Add chicken stock and bring to boil.

Layer chicken thighs at bottom of slow cooker. Pour vegetable mixture over chicken and cook on low for 5 hours, on high for 2.5 hours.

In a bowl combine peanut butter, soy sauce, hot pepper and lemon juice; mix well! Add to slow cooker and stir well.

Add coconut milk, peas and red pepper. Stir well.

Cover and cook on high for 20 minutes until red bell pepper is tender.

Garnish with peanuts and cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user TERRESTA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving