Cookbook
Crockpot Peanut Chicken
- I adapted from a Peanut Satay recipe that my family enjoyed. We loved the peanut satay, but I wanted to enjoy the same delicious flavor without needing to grill, and I also wanted a way to stretch the meat to feed more people. I made a few changes to thin out the peanut sauce and then tweaked things to make it work in the crockpot. We love this recipe so much, I no longer make the more labor intensive satay.
Ingredients
- 3/4 cup peanut butter
- 1 cup orange juice
- 1/3 cup soy sauce
- 1 teaspoon ground ginger
- a couple squirts of Sriracha sauce (or other hot chili sauce)
- 5 frozen chicken breasts
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PREP TIME | 10 Min | READY IN | 4 Hr 10 Min |
COOK TIME | 4 Hr | SERVINGS | 8 |
MAIN INGREDIENT
Chicken
MEAL/COURSE
Dinner
TYPE OF DISH
Slow Cooker
COOKING METHOD
Crock Pot
CUISINE
Thai
DIETARY NOTES
Freezable, Make-Ahead, One-Pot Meal
Preparation
- Pour peanut sauce over chicken breasts and turn on high.
- Cook 4-6 hours until chicken is cooked through.
- Once the chicken is cooked, slice or shred chicken.
- Serve over rice and garnish with: toasted coconut, lime or cilantro as desired.