thai peanut chicken / crock pot

Name: Thai Peanut Chicken / Crock Pot
Prep time: 20 min
Cook time: 4 h
Yield: 8
Cuisine: Thai
Ingredients: 1 cup(s) flour; 8 - boneless, skinless chicken thighs - about 2 pounds; 3/4 cup(s) creamy peanut butter; 1/2 cup(s) orange juice; 1/4 cup(s) orange marmalade; 2 tablespoon(s) sesame oil; 2 tablespoon(s) soy sauce; 2 tablespoon(s) teriaki sauce; 2 tablespoon(s) hoisen sauce; 1 - 13.66 ounce(s) light coconut milk, divided - i used a little more; 1 cup(s) uncooked basmati rice; 3/4 cup(s) water; 1/2 cup(s) chopped salted peanuts

(1 RATING)

156 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Apr 11, 2014

This is a delicious recipe that I tried from my TOH Slow Cooker Recipe Cards book...we loved it...I added some red pepper flakes and a bit more coconut milk than the recipe called for...love using my crock pot when its too hot to turn the oven on...enjoy!

Rate

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

1 cup flour
8 - boneless, skinless chicken thighs - about 2 pounds
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriaki sauce
2 tablespoons hoisen sauce
1 - 13.66 ounces light coconut milk, divided - i used a little more
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts

How To Make thai peanut chicken / crock pot

Step 1

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.
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