Crock Pot Thai Peanut Chicken
As I’ve mentioned before, Scott and I are lovers of Asian flavors, so when I saw this recipe on the Cookies and Cups blog, I knew we had to try it. It combines three of the best things in life – the Crock Pot, sriracha and PEANUT BUTTER! Spicy, zippy, creamy chicken simmers all day long and is served over fluffy rice and topped with cilantro for freshness and peanuts for crunch. Love love love!
This recipe calls for a small amount of peanuts (1/4 cup), and since we aren’t typically peanut eaters in our house, I knew I didn’t want to spend a lot of money on a big bag, so I just scooped up the amount I needed from the bulk bins at the grocery store. It was cheap (less that $2!) and nothing went to waste.
As with most Crock Pot meals, this can be made the night before and stored in the refrigerator until you’re ready to go the next morning. I hope your family enjoys this easy, flavor-filled meal as much as we did!
2 lb boneless skinless chicken breast
1 cup salsa (any variety/spice level works)
juice of 2 limes
3 tablespoons soy sauce
1 teaspoon ground ginger
3 gloves garlic, minced
2/3 cup creamy peanut butter (I used natural PB, and it worked great)
1/4 cup sriracha
up to 1/2 cup warmed chicken broth, if necessary for thinning (see recipe)
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Serve over rice
- Place the chicken in the crock pot
- In a large bowl, combine the salsa, lime juice, soy sauce, ginger, garlic, peanut butter and sriracha. Pour over the chicken.
- Cover and cook on low for 7-8 hours.
- Remove chicken and shred. Return to Crock Pot.
- Check the consistency of the sauce. If it seems too thick, add chicken broth until sauce reaches desired consistency.
- Add the peanuts to the mixture and serve hot over rice.
- Garnish with cilantro and more sriracha if you like it hot!