The slower cooker has become a staple appliance in our house. Mostly due to the cookbook Make It Fast, Cook It Slow. I love being able to quickly throw some ingredients in the cooker before work and come home to a delicious meal.
This week we tried a Thai peanut style dish adapted from A Year of Slow Cooking. Justin and I both really liked the dish but decided we needed to up the spiciness and add a little more texture.
Ingredients
1 1/2 pounds boneless, skinless chicken, cut in chunks
1/2 cup peanut butter (I used creamy this time but I think chunky would be even better)
1 red bell pepper, seeded and thickly sliced
1 large onion, coarsely chopped
1 can bamboo shoots (optional)
1 tablespoon ground cumin
1 lime, juiced
4 teaspoons red pepper flakes
1/4 cup gluten free soy sauce (I used La Choy)
1/2 cup chicken broth
Directions
Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables, cumin, and red pepper flakes. Squeeze in lime, add the soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy). Cover and cook on low for 6-8 hours, or on high for about 4 hours.
After cooking it looked like this
Serve over rice or quinoa. We actually served over quinoa noodles. It made the dish very hearty and filling. It was good, but I think it would be better over the rice/quinoa because they would soak up the juices more than the noodles did.
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