Slow Cooker Peanut Butter Chicken
Oct. 18th, 2014 06:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksrSlow Cooker Peanut Butter Chicken
INGREDIENTS
1 (4-lb) whole chicken, rinsed (giblets, etc. removed)
½ cup crunchy peanut butter (unless you prefer creamy)
¼ cup soy sauce
¼ cup brown sugar
3 Tbsp white wine vinegar
3 Tbsp water
2 large cloves garlic, crushed
1 lime, cut into wedges
Chopped peanuts for serving, optional
Chopped chives for garnish, optional
DIRECTIONS
Place the chicken in the slow cooker.
In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar, water and garlic. Pour over the chicken. Place the lid on the slow cooker and cook on low for 6 to 8 hours. Cook until the internal temperature of the leg is at 160 degrees F.
Remove the chicken to a cutting board, slice and serve with a spoonful of the sauce in the slow cooker. If you wish to thicken up the sauce, wrap the chicken in foil to rest, spoon some of the sauce into a saucepan and whisk in 1 tablespoon cornstarch. Heat over medium, stirring, until the sauce thickens. This chicken is especially good over steamed rice. Serve with lime wedges to squeeze over individual servings, and top with a sprinkle of peanuts and chives, if desired.
COOK’S NOTE
*You can also prepare this recipe using skinless chicken thighs. Boneless chicken breasts tend to dry out in the slow cooker.
INGREDIENTS
1 (4-lb) whole chicken, rinsed (giblets, etc. removed)
½ cup crunchy peanut butter (unless you prefer creamy)
¼ cup soy sauce
¼ cup brown sugar
3 Tbsp white wine vinegar
3 Tbsp water
2 large cloves garlic, crushed
1 lime, cut into wedges
Chopped peanuts for serving, optional
Chopped chives for garnish, optional
DIRECTIONS
Place the chicken in the slow cooker.
In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar, water and garlic. Pour over the chicken. Place the lid on the slow cooker and cook on low for 6 to 8 hours. Cook until the internal temperature of the leg is at 160 degrees F.
Remove the chicken to a cutting board, slice and serve with a spoonful of the sauce in the slow cooker. If you wish to thicken up the sauce, wrap the chicken in foil to rest, spoon some of the sauce into a saucepan and whisk in 1 tablespoon cornstarch. Heat over medium, stirring, until the sauce thickens. This chicken is especially good over steamed rice. Serve with lime wedges to squeeze over individual servings, and top with a sprinkle of peanuts and chives, if desired.
COOK’S NOTE
*You can also prepare this recipe using skinless chicken thighs. Boneless chicken breasts tend to dry out in the slow cooker.
