I purposefully left off the "slow cooker" label in front of this post's title, because even I am getting tired of my redundancy in the crock pot department. But, I'm sorry, it just seems that new and wonderful crock pot recipes are finding their way into my kitchen (and subsequent happy tummy) these days. So sue me. This is my blog and I do what I want (that was my impression of a sassy 7 year old girl, since I am becoming an expert on sass these days....how'd I do?). This chicken does NOT taste like it comes out of a crock pot (oh happy day), and is stupid-fast to assemble. Really impressive weeknight meal. Have at it.
Slow Cooker Chicken with Thai Peanut Sauce
-adapted from fivehearthome.com
- 2 pounds chicken breasts
- 1 cup canned light coconut milk
- 3/4 cup chunky natural peanut butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons lime juice (personally, I'd recommend cutting this back to 1T and then just passing some extra lime wedges at the table)
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- chopped peanuts, for garnish
- Fresh cilantro, chopped, for garnish
- Rice noodles or just rice for serving, plus soy sauce and Sriracha to pass at the table.
Place your chicken breasts in the crock pot. Mix coconut milk through red pepper flakes well in a small bowl (a whisk will help) until mostly smooth. Pour over chicken. Cook on low for 4 hours, or until chicken shreds easily. Shred chicken and serve with sauce over rice noodles. Garnish with peanuts and cilantro. Top with soy sauce and/or Sriracha if desired.