Thai Chicken Stew Recipes

Steps:

• 1. Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
• 2. Layer the first 11 ingredients in the order listed in the crockpot. Set the pepper and onion aside to add in later. Set the toppings and coconut milk aside.
• 3. Set the slow cooker on high for 2 1/2 hours, then add the pepper and onion and cook on low for 1 1/2 hours. You can also cook it on low for 6 hours; check at the five hour mark to see if the chicken is cooked.
• 4. Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones*. Add the coconut milk, stir and taste for seasoning.
• 5. Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
• 6. *I used bone-in, skinless chicken for extra flavor. Just remove the bones when you shred the chicken. You can also sub four large chicken breasts

Steps:

• In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
• Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
• Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
• Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

Steps:

• Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
• Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.