Slow Cooker Spicy Chicken In Peanut Sauce Recipes

SLOW-COOKER SPICY CHICKEN IN PEANUT SAUCE

Pass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h15m

Yield 4

Number Of Ingredients 10

Slow-Cooker Spicy Chicken in Peanut Sauce image

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.

Nutrition Facts : Calories 740, Carbohydrate 52 g, Cholesterol 140 mg, Fat 2, Fiber 8 g, Protein 60 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 24 g, TransFat 1/2 g

Ingredients

1 tablespoon olive or vegetable oil
8 large chicken thighs (about 3 lb), skin removed
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 can (14.5 oz) crushed tomatoes, undrained
2 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
2 cups hot cooked couscous

SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE

This recipe is from a Betty Crocker cookbook. The ingredients sound a little odd, but it's easy to make, delicious, and healthy to boot! You can substitute boneless, skinless chicken breasts instead of the chicken thighs. Either way the chicken just falls apart.

Provided by LindseyCockrell

Categories Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 11

Slow Cooker Spicy Chicken in Peanut Sauce image

Steps:

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
5.Sprinkle with chopped roasted peanuts and cilantro if you like.

Ingredients

1 tablespoon olive oil
8 large chicken thighs, skin removed (about 3 lb)
1 large onion, chopped (1 cup)
2 (14 1/2 ounce) cans diced tomatoes with green chilies, undrained
1 (14 1/2 ounce) can crushed tomatoes, undrained
2 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
2 cups hot cooked couscous
1/2 cup dry roasted salted peanut

CROCK POT SPICY PEANUT CHICKEN

I modified a stove top version found in "The All New Good Housekeeping Cookbook". This is a real comfort food staple in our house and a great smell to come home too. I serve it over basmatti rice with some Nann bread from the market.

Provided by Truffles

Categories Chicken Breast

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Crock Pot Spicy Peanut Chicken image

Steps:

Put all ingredients except the chicken into a slow cooker. Stir to combine.
Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).

Ingredients

1 -1 1/2 lb boneless skinless chicken thighs or 1 -1 1/2 lb boneless skinless chicken breast, cut into pieces
1 (28 ounce) can diced tomatoes with juice
1 cup chicken stock
1/4 cup peanut butter (I like all natural chunky)
1/3 cup diced onion
1 garlic clove (minced)
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes (or more if desired!)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons white sugar (optional, but recommended if using natural peanut butter)

SWEET AND SPICY PEANUT CHICKEN

Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 11

Sweet and Spicy Peanut Chicken image

Steps:

Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.

Ingredients

1-1/2 pounds boneless skinless chicken thighs
1 cup chicken broth
1 cup pepper jelly
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dry roasted peanuts
1/2 cup chopped sweet red pepper
Hot cooked rice and lime wedges, optional

SLOW-COOKER THAI PEANUT CHICKEN

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 6

Number Of Ingredients 15

Slow-Cooker Thai Peanut Chicken image

Steps:

Spray 4-quart slow cooker with cooking spray.
In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
Transfer to slow cooker, and pour remaining half of sauce over chicken.
Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

Ingredients

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

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Combine remaining ingredients in a small bowl or jar and mix until well combined. The sauce will be thick. Pour the sauce over the chicken.
Remove the chicken breasts and chop into small chunks with a knife or use two forks to shred the chicken. Return the chicken to the slow cooker and stir into the sauce. Add a splash of chicken broth or water if needed to get it to all come together. Let sit for at least 5-10 minutes on warm to allow the chicken to soak up some of the sauce.

Slow Cooker Spicy Chicken In Peanut Sauce Recipes

SLOW-COOKER SPICY CHICKEN IN PEANUT SAUCE

Pass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.

SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE

This recipe is from a Betty Crocker cookbook. The ingredients sound a little odd, but it's easy to make, delicious, and healthy to boot! You can substitute boneless, skinless chicken breasts instead of the chicken thighs. Either way the chicken just falls apart.

CROCK POT SPICY PEANUT CHICKEN

I modified a stove top version found in "The All New Good Housekeeping Cookbook". This is a real comfort food staple in our house and a great smell to come home too. I serve it over basmatti rice with some Nann bread from the market.

SWEET AND SPICY PEANUT CHICKEN

Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina

SLOW-COOKER THAI PEANUT CHICKEN

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