You know, on busy days, it’s really nice to come home to a hot meal, that you really don’t need to do much to. Enter the slow cooker. I seriously love my slow cooker. I particularly love mine on Sundays. It’s so nice to come home after church and do nothing more than put on a pot of rice and dish up something hot and delicious. One of the latest recipes we tried is for a delicious Thai peanut chicken. Because the chicken is tossed in cornstarch, it stays really moist, and the sauce is plenteous and delicious. It also tastes great with roasted vegetables on the side. As usual for slow cooker recipes, this one is easy and makes at least 6 servings.
Slow Cooker Thai Peanut Chicken (from Averie Cooks)
1 tbsp. olive oil
2 lb. cubed, boneless, skinless chicken breasts
1/2 c. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
1 14 oz. can coconut milk
1/4 c. honey
3/4 c. creamy peanut butter
1/4 c. soy sauce
2 tbsp. rice vinegar
2 tbsp. lime juice
1 tsp. sesame oil
1 tsp. ground ginger
1/2 tsp. garlic powder
1 pinch cayenne
- Drizzle the olive oil on the bottom of the slow cooker. Place the chicken in a gallon sized ziploc; add in the cornstarch, salt, and pepper. Seal and shake til the chicken is coated, then pour in the slow cooker.
- In a medium bowl, mix together all the remaining ingredients, then pour over the chicken.
- Cook on high for 2 hours or on low for 4 hours. Serve over rice and top with chopped peanuts, cilantro, and green onions.
It was raining this afternoon, and all of a sudden I found myself wishing it was fall. Normally, I don’t get that feeling til late August, but I guess it decided to come early this year. When does that fall feeling come for you?