Crock Pot Spicy Peanut Chicken 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
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
SPICY PEANUT CHICKEN
This colorful stir-fry gets its kick from a dash of red pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
- Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
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
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
SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
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
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).
CROCK POT PEANUT CHICKEN
A simple crock pot recipe for tender chicken. Serve over hot rice or noodles. UPDATE: Do to the many comments about too little liquid, I have added an optional chicken broth.
Provided by Charmie777
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a crock pot.
- Mix well.
- Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked.
- Serve over hot rice or noodles.
Nutrition Facts : Calories 381.3, Fat 10.5, SaturatedFat 2.4, Cholesterol 153.6, Sodium 573.1, Carbohydrate 3.6, Fiber 0.9, Sugar 1.8, Protein 65.4
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
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.
INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
SLOW COOKER THAI PEANUT CHICKEN
A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!
Provided by Rebekah Rose Hills
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
- If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.
Nutrition Facts : Calories 620 calories, Carbohydrate 62.3 g, Cholesterol 65.1 mg, Fat 26.8 g, Fiber 6.1 g, Protein 36.5 g, SaturatedFat 6.1 g, Sodium 1265.4 mg, Sugar 8.9 g
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
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.
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