Slow Cooker Indonesian Chicken in Peanut Sauce

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

This was an easy and tasty recipe. I love that I could just dump the ingredients in the slow cooker and walk away! (You can also use a Dutch oven to make this.)

8 chicken thighs
5 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1-1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce
1/2 tsp ground ginger
1/4 tsp hot pepper flakes
1 cup cup frozen peas
1 tsp white wine vinegar
2 green onions, sliced
1/2 cup chopped unsalted peanuts

Pull skin off chicken and discard. Place chicken, carrots, onions and garlic in slow cooker.

I doubled the sauce
In a small bowl, whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; pour into slow cooker. Stir to combine.

Cover and cook on low until vegetables are tender and juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat.
(Make-ahead: Let cool for 30 minute. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.)

Add peas and vinegar; cover and cook on high until steaming hot, about 10 minutes. Serve over rice and garnish with green onions and peanuts. (Skipped the garnishing.)

Nutritional Info
Per serving: about –
cal 655
pro 48 g
total fat 39 g
sat. fat 8 g
carb 34 g
fiber 9 g
chol 115 mg
sodium 1,467 mg


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