It's hot, hot HOT here in northern Virginia, and I don't want to turn on my oven! So, instead, I use my slow cooker, because we do want to eat! Peanut Butter Chicken is a particular favorite. It's easy, cheap, and nutritious. It also tastes really, really good and makes great leftovers. The recipe is savory, not spicy hot. Nonetheless, if you like heat, feel free to add some cayenne and/or chopped fresh ginger. Chicken thighs stay super moist in the slow cooker, and the sauce--which includes plenty of vegetables--is great with rice. If you’d like, sprinkle additional cilantro, green onions, and peanuts on top of the chicken for added color, freshness, and crunch.
Peanut Butter Chicken – Serves 4+
1 ½-2 pounds of boneless, skinless chicken thighs
1 large red or yellow bell pepper, sliced (or use a little of each)
1 large onion, chopped
1 15 ounce can of chickpeas, drained and rinsed
½ cup of peanut butter
2 teaspoons of ground cumin
Zest and juice of one lime
1 14.5 ounce can of diced tomatoes, undrained
1 teaspoon of chicken flavored “Better than Bullion” or bullion granules
¼ cup of reduced sodium soy sauce
2 teaspoons of dried cilantro
½ teaspoon of garlic powder
¼ cup of fresh chopped cilantro (optional)
2-3 chopped green onions (optional)
¼ cup of chopped peanuts (optional)
Coat a large slow cooker with non-stick cooking spray. Add the chicken, bell pepper, onion, and chickpeas. In a large bowl, mix the peanut butter, cumin lime zest and juice, tomatoes, “Better than Bullion,” soy sauce, dried cilantro, and garlic powder until well combined. Pour the mixture over the ingredients in the slow cooker and cook for 3 1/2 - 4 hours on high or 5-7 on low. To serve the dish, sprinkle the chicken with fresh cilantro, green onions, and peanuts, if you’d like.
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