6 Skinless, Boneless Chicken Breast Halves, Cut Into
1/2 Inch Strips
1 Large red Bell Pepper, Sliced Into Strips
1 Large Onion, Coarsely Chopped
1/2 Cup Chicken Broth
1/4 Cup Soy Sauce
1 Tblsp Ground Cumin
3 Cloves Garlic, Minced
1/2 Tsp Red Pepper Flakes
Salt and Pepper To Taste
2 Tblsp Cornstarch
2/3 Cup Creamy Peanut Butter
1 Tblsp Soy Sauce
1/4 Cup Lime Juice
3 Green onions, Chopped
1/4 Cup Chopped Fresh Cilantro
1/2 Cup Chopped Roasted Peanuts
Instructions
Place the chicken breast strips, bell pepper and onion into slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 5 hours.
Remove 1 cup of the liquid from the slow cooker, and mix with the cornstarch, peanut butter, 1 tblsp of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, place lid on the pot.
Cook on High 30 minutes. garnish with green onions, cilantro, and peanuts before serving.
Originally Submitted
12/12/2010
0 Out of 5 from
0 reviews
You can add this Slow Cook Thai Chicken recipe to your own private DesktopCookbook.