Peanut Chicken in the Slow Cooker

426saves
5hours20min


410 people made this

Chicken is slowly cooked in a rich sauce flavoured with capsicum, onion, cumin, garlic, peanuts and a touch of chilli for some kick.

DELTAQUEEN50

Ingredients
Serves: 6 

  • 6 skinless, boneless chicken breast fillets, cut into strips
  • 1 large red capsicum, seeded and cut into strips
  • 1 large onion, peeled and coarsely chopped
  • 1/2 cup (125ml) chicken stock
  • 4 tablespoons soy sauce
  • 3 teaspoons ground cumin
  • 3 cloves garlic, crushed
  • 1/2 teaspoon dried crushed red chillies or flakes
  • salt and freshly ground black pepper, to taste
  • 1 tablespoon cornflour
  • 2/3 cup (185g) smooth peanut butter
  • 3 tablespoons lime juice
  • 3 spring onion, chopped
  • handful chopped fresh coriander
  • 3/4 cup (90g) chopped roasted peanuts

Directions
Preparation:20min  ›  Cook:5hours  ›  Ready in:5hours20min 

  1. Place the chicken breast strips, red capsicum and onion into a slow cooker.
  2. Pour in the chicken stock and 3 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper.
  3. Stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
  4. Remove 1 cup of the liquid from the slow cooker and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker and replace the lid.
  5. Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve.

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Reviews (15)

MadameMarsh
6

The flavor result of this recipe was great but I couldn't give it more stars because as is, it needs alterations! I used 3 fresh birds eye chilies (I like some heat) instead of dried flakes. I also used low sodium chicken stock and soy sauce since it's lets me have more control over how much salt is added. For those who said this was too salty, maybe this change would help! In the future I will change the following things: chicken thighs instead of breasts--the breasts fell apart but were dry, adding the bell peppers later as mine all disintegrated (maybe I julienned them too fine?) and I would use a bit more lime juice. We ate ours over egg noodles since we had rice the night before, it was so good! Will make again with modifications - 11 Jun 2012

michawoody
5

Very tasty, but a little salty, next time I will use 1/2 ketsup manis rather than straight light soy sauce. I also added 100ml of light coconut milk to it at the end of cooking which tamed down the salt a tad. It was delicious with jasmine rice. I am not usually a fan of breast chicken as it is sometimes tough, but this just fell apart, the kids loved it too - 11 Aug 2010

AHarvey
by
5

Altered ingredient amounts. Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or colour. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again. - 29 Sep 2008

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