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Slow Cooker Chicken: Hot and Spicy Braised Peanut Chicken

The slow cooker makes easy work of our Thai-inspired chicken stew recipe. We'll show you how to make a peanut sauce that makes this recipe delicious!

Mon, 13 Jan 2014|

-This hot and spicy braised peanut chicken is a tantalizing Thai-inspired slow cooker stew that's so flavorful it might just become your go-to chicken dinner recipe. We'll start by making the sauce. Pour 3 quarters of a cup of chicken broth into a medium into a medium bowl. Add 3 tablespoons of creamy peanut butter, 1/2 teaspoon of finely grated lime peel, 2 tablespoons of lime juice, 2 tablespoons of soy sauce, 2 tablespoons of quick cooking tapioca, 1 tablespoon of grated fresh ginger, 2 to 3 teaspoons of red curry paste. Use the amount that matches your desired heat level, and 4 cloves of minced garlic. Whisk everything together and set the bowl aside. Next, place 2 medium onions that you've cut in thin wedges into the bottom of a 3-1/2 to 4-quart size slow cooker. Add 1-1/2 cups of sliced carrots. Add 1 small sweet red pepper that you've cut into bite-size strips. Next, top the veggies with 2 pounds of skinless, boneless chicken thighs that you've cut into 1-inch pieces. Now pour the sauce on top and work it around the chicken. Cover the slow cooker. Cook the stew on the low setting for 5 to 6 hours, or if you're short on time, you can cook it on the high setting for 2-1/2 to 3 hours. When the chicken is done, remove the lid, give it a stir, and add a half cup of unsweetened coconut milk along with a cup of frozen peas and stir it all together. Replace the cover and let the stew rest for 5 minutes. Serve the hot and spicy braised peanut chicken over hot cooked rice. And if you like, sprinkle each serving with chopped peanuts and fresh cilantro.