Slow Cooker Thai Peanut Sauced Chicken Stew
February 8, 2013 · Print This Article
4 small gold or red potatoes, scrubbed and quartered
4 to 6 chicken thighs (depending on how many servings you want)
1 red bell pepper, sliced into thin strips
1 medium onion, sliced into thin strips
3 garlic cloves, minced
1 lime, juiced and zested
1/2 cup peanut butter (creamy style)
1/2 cup chicken broth
1/4 cup soy sauce
3 Tbsp hoisin sauce
1 Tbsp curry powder
hot cooked rice for serving
chopped green onions and peanuts for garnish
Place potatoes in slow cooker and arrange chicken thighs evenly over the potatoes.
Top with the bell pepper and onion.
In a separate bowl, stir together the garlic, lime juice, lime zest, peanut butter, chicken broth, soy sauce, hoisin sauce, and curry powder, and pour over the ingredients in the crockpot, trying to get it as evenly distributed as possible.
Cover and cook on LOW for 6 to 8 hours.
Serve over rice (or noodles), and garnish with onions and peanuts if desired.
Will serve 4 to 6.