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Take-out Tuesday, Slow Cooker Peanut Chicken

Tuesday night means baseball practice for the boys, so they don’t get home until 7, and dinner needs to be hot and ready as they will be starving

Slow cooker to the rescue!

“Do you think your boys would eat an Asian style chicken dish with peanut sauce?”  I asked HHjr

“It sounds great to me, let’s try it,”  he replied

Now, bear with me here, these photos might not look very appetizing, but have faith!

Stir the peanut butter into the coconut milk with the other seasonings

Pour it over the chicken in the slow cooker, set it to low, and go on your merry way for 4 hours

Carefully, it will be very tender, remove chicken from sauce and shred

Put the chicken back into the pot with the sauce

If your slow cooker has a warm setting, turn that on and you can let the chicken hold for a while before serving

I prepared this Knorr Chicken Flavor Fried Rice mix and once the rice was done I topped it with the sugar snap peas, replaced the lid, turned the burner off, and let them steam in the hot pan

Chopped green onions and cashews were set out in bowls for optional garnishes

Note: if you want to make it low calorie, serve it in a large romaine or iceberg lettuce leaf

Dinner’s ready!

This recipe is adapted from Five Heart Home

Print

Slow Cooker Peanut Chicken

Course Main Course
Cuisine American, Asian
Keyword Asian chicken, cheesy chicken casserole with potatoes, chicken with peanut sauce, slow cooker peanut chicken
Prep Time 10 minutes
Cook Time 4 hours
Servings 4

Equipment

  • slow cooker

Ingredients

  • 3-4 large boneless chicken breasts
  • 1 cup canned coconut milk
  • 3/4 cup peanut butter smooth or chunky
  • 4 cloves garlic minced
  • 3 T honey
  • 2 T lime juice
  • 2 T rice wine vinegar
  • sugar snap peas or sno peas cooked, optional
  • green onions peanuts or cashews for optional garnishes
  • rice noodles, or large lettuce leaves for serving

Instructions

  • Spray or line crock pot. Add chicken and season with salt and pepper.
  • Combine peanut butter with coconut milk in a large measuring cup.
  • Stir in garlic, honey, lime juice and rice wine vinegar. Pour over chicken.
  • Cover and cook on low for 4 hours.
  • Remove chicken from pot and shred.
  • Return chicken to sauce in pot and stir.
  • Serve over cooked rice, noodles or in a lettuce wrap.
  • Garnish with peas, green onions and nuts if desired

Enjoy!

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