Crock Pot Thai Peanut Chicken

Today I chaperoned my sons 2nd grade class field trip!

We had lots of sunshine, happy kids, & exhausted moms!! I think every school decided to make it zoo field trip day because it was packed!!

I knew it would be a long & tiring day so I put together Crock Pot Thai Peanut Chicken last night & dumped it in the crockpot this morning.
I had pinned this recipe a year ago, made it, & then forgot about it!! Do you have that problem with Pinterest? I pin tons of great looking recipes & then I forget about them!! So I was scrolling through recipe ideas & came back to Chicken Pad Thai!!
The great thing about this recipe is that you can use chicken or tofu. I’ve made it with both!! The only thing I would change is to reduce the amount of chicken broth. The Pad Thai has plenty of liquid even before adding the coconut milk so after the coconut addition it’s pretty soupy.

Crock Pot Thai Peanut Chicken

Crock Pot Thai Peanut Chicken
• 2 medium onions, cut into thin wedges
• 1 1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 3/4 cup chicken broth
• 3 tablespoons creamy peanut butter
• 1/2 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 2 tablespoons soy sauce (substitute Liquid Braggs for GF cooking)
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon grated fresh ginger
• 2 – 3 teaspoons red curry paste
• 4 garlic cloves, minced
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)

Directions:
1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3.Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro.

Recipe from thelontfamily.blogspot.com

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