Slow Cooker Thai Chicken
There are several cookbooks dedicated to slow cooker recipes;as a matter of fact, a quick search on the web yielded more than three thousand recipes for your crock pot. That is proof of American’s love for this kitchen gadget that promises to help save you time while cooking homemade meals for your family. I must admit I only tried a slow cooker for the very first time this year. I grew up in South America where they are not very popular; instead, I learned how to cook with a pressure cooker. These two have a lot in common in that they promise to facilitate, simplify and are great for all-in-one pot meals. The main difference between the two is the cooking time. A pressure cooker can cook a whole chicken in broth and spices within 25 minutes, while a slow cooker will take about three to four hours.
The slow cooker works perfectly on days where the afternoons are filled with activities and appointments, you can place all your ingredient in the crockpot at lunch time, set the timer and have dinner ready by the time you come home later on. I fully understand why so many people eventually invest in more than one slow cooker. They really are very handy and entertaining for culinary creativity. . The recipes vary from your most common stews and soups to cheesecake! Since I am not expert on this cooking device, I am starting with basics, and so far have been impressed with the results.
I was given a 6-quart slow cooker, a basic model with a low and high mode only. It Has no timer and no options, so now I am tempted to invest in, one with a timer and maybe a different size as well. Cooking stews and soups so far has been my favorite use of the pot; today I am sharing a modified Thai Chicken recipe. With this one, you can throw all the ingredients at once in the pot, turn on for 3 to 4 hours and forget about it. My children aren’t huge fans of chicken, but when I added Once Again Peanut Butter to it, they were excited to try it, and that alone was a huge win in my house. The sauce for this recipe calls for peanut butter and soy sauce, which really delivered on flavor while keeping the chicken juicy and soft. To speed up my prep time the second time around making this recipe, I used a frozen blend of chopped onions, red peppers, green peppers, celery and parsley, which I added to the cooker while still frozen, and it worked wonderfully. We served it over sprouted brown rice but you can also use noodles when in a rush, since they take much less time to cook. You will have your meal on the table in 15 minutes or so after the slow cooker has done its job. Note this recipe doesn’t have any added salt or oils either! So, it’s perfect for those watching their sodium intake and managing their weight.
I will continue to experiment recipes with my slow cooker, but would love some advice, suggestions and tips for you all out there. Please comment on this blog and I will start working on some new creations combining my new favorite kitchen gadget and our amazing Once Again Nut Butters! Check out our online shop here.
Slow Cooker Thai Chicken
Carolina Jantac, MS, RD, LD
- 2 boneless chicken breasts about 1 lb.
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chopped onions
- ¼ cup chopped celery
- 1 tablespoon chopped parsley
- ½ cup vegetable broth
- 1 tablespoon of lime juice
- 2 tablespoons of soy sauce or liquid aminos
- ¼ tablespoon of cumin
- Place chicken on the bottom of the slow cooker, and then add chopped peppers, onions, celery and parsley. In separate bowl, using a whisk, mix together the vegetable broth, soy, peanut butter, lime juice and cumin.
- Add sauce to slow cooker and set on low for 3-4 hours. At around the 3-hour mark, remove the chicken, shred it with a fork and return it to the slow cooker for another 30 to 60 minutes.
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