Slow Cook Thai Chicken
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or color. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again.Read More
I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.Read More
Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or color. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again.
I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.
What a tasty dish! As per others' suggestions, I increased the chicken broth to 1 cup; decreased the peanut butter to 1/2 cup, the cumin to 2 tsps, and the crushed pepper to 1/4 tsp (not a big fan of "hot"); and added 1/2 tsp. curry powder. Other than that, I followed the recipe. I found 4-1/2 hours of initial cooking time to be perfect. The sauce was just right, not too spicy, but rich and flavorful, and with a nice consistency that was thick enough to spoon over spaghetti noodles (my substitute for Thai noodles) without being runny. I also disagree with those who said it didn't look appetizing. I sliced the red bell pepper into strips, and they added a nice confetti-like color along with the bright green cilantro garnish. All in all, a winner in my book!
This was very very good, The Chicken Satay is one of my favorites... I love how people change things and then say oh I didn't like this.... Read it first, if you don't like that kind of food don't eat it... I use my Crock Pot for EVERYTHING I can,I even convert alot of things which is very easy to do and they have instructions for that too,... It is very much a time saver for me and being disabled it helps out alot as I can not stand a long time or keep bending...Great flavor and if they want they can skewer the meat after and gee maybe throw it under a broiler for 3 min or so to get a little crispy.... Be inventive people and just because you make changes don't need to be rude about it, after all we all tend to change to our own taste...Thanks for a wonderful recipe great taste and wonderfully easy!!!
I was very disappointed in the nature of some of the reviews. It does not take an expert cook to read a recipe and know you may not like it based on your personal tastes. This is a recipe exchange community not one for bashing food critic wannabes. First I would recommend as I do with ALL crockpot meat recipes...brown your meat first. Add veggies mid way through and chop them fairly large. I also added carrots, peas and celery. I would say there is one thing missing that would make it great. I am thinking ginger paste but didn't have any on hand. Also the lime juice is a must. My family loved it and as other reviewers said, don't skimp on the garnish. Thank you for sharing and please ignore the ignorance in some of the reviews. Please ALL let's keep site reviews as what works, what doesn't and no matter what be grateful for the those who take the time to share their recipes, without them we wouldn't have such a great site to visit for new ideas.
I tried this recipe mostly out of curiosity and because I already had everything on hand. I'm not sure if this is authentic or not (have never eaten Thai food) but it sure was good! I used natural crunchy peanut butter and omitted the chopped peanuts at the end. After adding the cornstarch, I let it cook about 50 minutes (waiting for my brown rice to cook) and it got a little too thick. So next time, I would do only 1 TBS cornstarch in and not let it cook as long. I only put in about half of the red pepper flakes. My kids (a one-year old and three-year old) loved this and ate tons of it!
This was the best recipe for the slow cooker I have found yet (I've only had it one month). It tasted like a restaurant made it. I did use less peanut butter than it called for (only 1/2 cup) and it worked out fine. I made the change for calorie reasons. It's spicy and great.
I found this very tasty - OK, not as fabulous as at a Thai gourmet restaurant, but it's a crock pot recipe, for goodness sakes! The KEY is not to omit the garnishes (cilantro, peanuts, and green onions), and I added a lot of additional lime after I dished up each serving.
Different and delicious. I even prepared additional meals in large gallon freezer bags. Now I just pull out a freezer bag and cook it on slow for 10 hours, following step 4 on the day of cooking.
Don't let the last 30 minutes turn into 45! It make the sauce too think. Otherwise, a very tast meal. Will definitely make again.
We did not like this recipe at all. Tasted too strongly like peanut butter and nothing like an authentic Thai dish. Would not make again.
This recipe is good. It is not meant to be authentic thai food. It is meant for someone wanting to use their slow cooker and incorporate thai "like" flavor into a slow cooker meal. People are being too harsh on the recipe. If you have a urge for authentic thai food then don't look up recipes in the slow cooker category. If you do not like spicy food then adjust the pepper and cumin. The reviews are for ideas and what worked and didnt not to bash it because it is not authentic. It is a good slow cooker meal for people who like pad thai sauce incorporated into a slow cooker meal.
I have to say, that for someone who does NOT like peanut butter, this was pretty darn good! I already had leftover chicken so I used that instead and follow the recipe (except for the 5 hours on the crockpot. Will do that next time because I LOVE my crockpot.. For my own taste, I added more lime juice (about another 1/4 cup) and 1/2 cup more chicken broth. I used Sesame seed oil to warm up the chicken (remember, I didn't do the crockpot part this time). Next time, I will reduce the peanut butter down to 1/2 cup as someone suggested (again, just MY personal preference), to save calories and to make the pb taste a little lighter. It definitely needs enough pepper flakes, but I added that at the end so my 7 year old could eat it and...she loved it! Served it with sesame green beans (green beans cooked with sesame oil, soy sauce and garlic) and coconut rice (rice cooked using 1/2 coconut milk + 1/2 water) and it was a total hit! Authentic or not, this is a keeper!!
Made this today for myself and my parents (husband can't stand peanut butter anything) and I have to say that it was surprisingly good, based on the mixed reviews. I did cut back on the peanut butter to half a cup and when I thickened the sauce, I started with a tablespoon of corn starch, then cooked on high with the lid off the slow cooker. Ended up spooning some sauce back out to add about another half tablespoon of corn starch and it was perfect. I normally am not fond of red peppers, but I think they made this dish fantastic. I had to give my parents a copy of the recipe before they left this evening, so I would say this one is a keeper. Thank you for sharing it.
Not very good. Tasted like chicken w/ peanut butter. Won't be making this again.
I hate to give negative reviews but because this is a "slow cooker" meal i dont want anyone to wait with anxious anticipation for hours on end just to experience the same disappointment that I did. I had a hard time getting through one plate of this stuff, good thing i halved it because i would have been upset at the thought of wasting anymore food. Typical thai food blends sour, sweet, hot this recipe fell short. I was very disappointed.
Geez people, I don't understand why so many reviews are so harsh on this recipe. It's good, who cares if it's authentic Thai or not as long as it is healthy with good flavor!!?? I made just as directed with absolutely no changes, served over angel-hair like pasta and my family really enjoyed this nice change of pace. I will make it again!
Not rich, not all that peanutty, and not spicy. I followed the recipe exactly. Vegetables were mushy. There would have been absolutely no texture without the peanut garnish. Edible but forgettable. Won't be making again.
It definitly needs to be served over chow mein noodles. We thought it was too salty on it's own.
Once I was able to sift through all the criticizing of others and nitpicking and find REAL reviews of the RECIPE, it looks like something I would love to try. Thanks for the tips about liquid quantity and cooking tips. I look forward to making it soon.
I found the chicken gets over-cooked and very dry in the crockpot. The ingredients should create a wonderful taste but I think the next time I would just do this on the stove and not cook so long.
Very good - quickly became a family favorite. I left out the bell peppers, and instead added carrots and potatoes. I also use Thai Garlic chili paste instead of the red pepper flakes.
I love this recipe! I found this recipe quite a few years ago on this website. I have been making it ever since. The only thing different I do is increase the chicken broth & soy sauce by 1/4 cup each.
We liked this. I added a green pepper in addition to the red and only added an hour before it was finished so they wouldn't get mushy. I found the sauce needed a little something sweet so I added a tablespoon of honey and that helped round out the flavours. The garnishes make a big difference in this dish, I wouldn't leave them out. I'd make this recipe again.
Great base to launch a very different dinner. I only changed a little bit too! I didnt have enough lime juice (only 2 limes) so I added a tsp of sesame oil to make it a little more flavorful. Didnt have a red pepper so I used green, thumbs up! I also used a Kg of skinless Chicken THIGHS too, waay cheaper, and so tender! Just pulled the meat off of the bone around the 5 hour mark, took out the bones and added sauce. Oh and I reduced the amount of peanut butter to about 1/2 a cup. I made it with some instant rice spiced up with about a 1/4tsp of minced ginger(just a small squirt from one of those tubes) and 1/2 tsp minced garlic( again, tube stuff). I only had cashews and no green onions but with fresh cilantro from the garden and a few crushed cashews for texture, it was awesome!
I normally like anything thai especially anything thai in a peanut sauce so I was so excited that I found this and could do it in my crock pot! This recipe was a complete fail. It didn't smell good while cooking and the finished product was extremely unappealing visually for starters. If you check out some of the photos added for this recipe you will see what I mean. It was also completely lacking in taste. It was salty and way too much peanut butter (I even took into account other peoples posts and put 1/2 cup). The cornstarch turns this dish into a thick sludge type sauce. For anyone planning on trying this dish I would put 1 tablespoon of cornstarch MAX! I would also use a low sodium chicken broth to account for some of the saltiness (I think the soy sauce flavor is needed and should not be omitted to account for the salt content). I will never make this again.
I have been making this recipe for a couple of years now and it is WONDERFUL! It is a real favorite of me and my family. Even my 5 y r old daughter likes it.
This was wonderful!! we ate it over steamed rice with cilantro, peanuts and scallions, and it was great. By the end, the chicken was tender, the onions and peppers had melded into the sauce, and it was very creamy and flavorful. we like our Thai spicier, though; I think next time I will probably add more red pepper flakes and possible a little hot sauce. This would probably also be good with thigh meat, removing bones and skins prior to adding the sauce mixture at the end.
I use my slow cooker a lot, and this is absolutely the best recipe I have! If you like spicy thai food, this is for you. I serve it with jasmine rice.
I love Thai peanut sauce and I love slow cooking, so I thought I would give this recipe a try. It was really good and we gobbled it up! The only changes I made were to increase the chicken broth to 1 cup and decrease the peanut butter to 1/2 cup. If I make this again, I would probably keep those changes and also cut back on the cumin and add the red bell peppers more towards the end so they don't get mushy. I know it's not "authentic," but we enjoyed it!
Amazing! I so appreciate everyone's input because it made all the difference. First, I also increased the broth to 1 cup and decreased the cumin to 2 teaspoons. I also decreased the peanut butter to 1/2 cup. I also added the veggies with about one hour to go and added 1/2 teaspoon of chili garlic. This was AMAZING. I served it with steamed broccoli and carrots and jasmine rice. I will DEFINITELY make it again! So wonderful!
This was really good, as a fan of peanut sauces it was right up my alley. I made with the full 2/3 cup peanut butter and think it could be good with less, but we really enjoyed it as written. I didn't add red pepper or onion as that long in the slow cooker would mush them up, I just used lots of pepper flakes, cayenne, and onion powder. As written it wasn't very spicy. I also used chicken thighs because I've had breasts dry out in my slow cooker, and threw in a bag of frozen stir fry veggies at the end to make up for the pepper/onion I left out. I made the recipe my own but as written this is a filling and flavorful meal, thanks very much for sharing.
This is so good. We love peanut chicken. I wasn't sure we would like this recipe. because of being made in the crock pot I was worried it might be a bit bland. but, it was perfect. The cumin gave just the right flavor. I didn't have any cornstarch, but the sauce was just right for us. Also, I used half the chicken and added yams.... yummy with this. Anyway, this is a keeper. thanks!
I love Thai food and this was like peanutbutter chicken. I had to freeze it untill I figure out how to make this edible. I read some reviews and I think I will add coconut milk, red curry paste, snow peas, carrots, and bean spouts. See how it goes.
We liked this one alot! I'm not sure how authentic this Thai recipe is, as we've never eaten Thai before...but what a great Crock pot recipe for chicken! I followed previous posters suggestions to use 1 cup of broth, and only 1/2 cup of peanut butter. Great Dish
This recipe is fool proof. I've made it for both sides of the family for family gatherings, and everyone finished it off both times. It isn't too spicy for those who don't like spice, but it has enough to satisfy for those who do like flavorful food. The second time I made it without the green onions and I couldn't tell much of a difference. I do think the cilantro is a must. I've even tried cooking it on low on the stove and it did fine. It only cooked for about 4 hours or less instead of 6 (when on the stove).
Nice Asian style dish. Goes well with rice.
Great recipe! My boyfriend even loved it and he's super picky. I agree with previous posters that the garnish is essential - especially the green onion. This one is staying in the rotation....
ehh..it was just so-so. i probably won't make this again.
This is an easy recipe which is nice. I liked how I could cook a dish with Thai-flavors without a lot of exotic ingredients. I made the recipe with the suggested reviewers' modifications like 1/2 cup of peanut butter only and used the whole can of chicken broth. Overall, the dish was just bleh for me. It was a little too salty but extra lime and the garnish does help. My niece really liked the dish though and had seconds. I don't like it enough to make it again or add it to my regular dinner rotation though. Thanks for sharing!
NOt a favorite. Bummer since I took all the time in prep. The Peanut butter made it pasty and bland - needed more flavor. Won;t make it again.
This was okay- I doctored up the sauce with a little honey, sriracha, and extra ckn broth. Not sure if I will make it again. Just okay.
Way to salty. Followed recipe exactly. Do whatever you can to eliminate salt. Other than salt possibly a keeper.
This recipe is quite good. I'm thinking of trying a few things differently next time: more lime juice, more soy sauce, half of the cumin and some chicken thighs along with the breasts.
we didnt really like this recipe. I felt the sauce was a funny consistency. It could have been a little sweeter, i guess
I'm giving this 5 stars because it was so easy and very tasty, although I can't say it is as good as thai peanut chicken I've eaten at authentic thai restaurants. I upped the chicken broth to 1 cup, reduced the peanut butter to 1/2 cup, and added 1/2 tsp curry and 1 cup of carrots. The garnishes at the end are a must and the dish would not be good without them. This was great reheated too. We served it over brown rice one night and whole wheat spaghetti the next and it was delicious both ways. I think it's only about 4 servings, though.
Also works well with pre-made Thai peanut sauce in the jar that you can buy in the Asian aisle at the grocery store.
My boyfriend loved this. It was very filling. However, I thought it was a little bland, but still good. I will look to others' suggestions to see what other spices and seasonings are being used.
This is a wonderful recipe!!! It is so easy to make and my son even likes it, minus the red peppers. you can start it at lunch and come home add the sauce, and eat in an hour! LOVE IT!!!
It was just okay. It needed a lot more zest. Quite bland for my taste.
Way too much peanut butter. My husband and I did not care for it. Tasted ok though. Never making this again
This tasted quite yummy (even if not "authentic"). One important point is to not put the peppers in until after the peanut butter, otherwise they literally dissolve. I would also increase by 50% the chicken stock, cumin, soy sauce so that the sauce covers the chicken completely in the crock pot. But the peanut butter/soy sauce flavor was quite good, and the chicken's consistency was equally as good.
My family loved it (even the picky 7 year old). I think it is important to use NATURAL peanut butter and not the processed sugar added stuff. Perhaps those of you that hated it used the sweet peanut flavor goop that passes as peanut butter. Next time I think I will add some lime zest to the final sauce.
I wasnt too crazy about thsi recipe but my boyfriend liked it. I halved teh peanut butter and it still tased like peanut butter soup with chicken. Maybe if there was coconut milk in it it would taste more "thai"?
I absolutely hated this recipe. I couldn't even finish my dish, I guess I will be having cereal for dinner tonight. I love Thai food, so when I read the reviews that only gave it 1 star I thought it was maybe because they hadn't eaten a lot of Thai food. That wasn't the case at all. I am not sure why this is rated so high. Unfortunately for me I didn't listen. Don't make my mistake.
amazing dish! one of my main go-to's! i add extra bell peppers and mushrooms, the juices they cook in make them so delicious. and who doesn't love extra vegis?! i also add a jalapeño and serrano peppers....b/c i like it hot. serve over brown rice. great dish, make it tonight!
This recipe just wasn't for our family. My husband and I each ate one small serving and threw the rest out. The flavor was bland and the texture had a gritty feel to it. It was an easy recipe to make, but I won't be doing that again.
Super easy, very well liked, although not a great dish as leftovers.
I just made this for the first time....followed the recipe to a tee. It had almost no flavor....certainly was NOT a Thai dish by any stretch of the imagination. Do not waste the ingredients!
We enjoyed this recipe very much. Based on previous reviews, I increased the soy sauce and chicken broth, and added about one Tablespoon of curry powder. I also didn't add the vegetables until the last 30 minutes, and they were just the right texture. The red bell pepper really added a beautiful color, and the toppings definitely stand out in this dish. I would maybe reduce the cumin next time just a bit, and add more curry.
I made this for a Thai themed potluck and it went over well. I prefer my Thai food a bit spicier, but this receipe was great for feeding a varierty of tastes.
easy to make, takes little effort but isn't very good. It's just a bit bland, unimpressive and tastes nothing like thai food.
My family loved this and with 6 of us with varying tastes that is unusual. We followed recipe but didn't have enough Peanut Butter. Next time we make it we will add some pepper slaw to add some crunch. My kids said the green onions and cilantro finish the dish well. They all want me to make it again.
This is the worst thing I have ever made. I couldn't even make my family eat it! We love Thai food and this tastes nothing like Thai. Sorry. I should have listened to the other reviews. I guess I know for next time anwyay.
A good recipe for the slow cooker. My only complaint was that it wasn't very appealling to the eye. The red peppers were lost in the sauce and very mushy, the only colour was added at the end with the cilantro. But if you can get past how it looks it tastes terrific and I will be making it again. I will be adding the peppers and onions later in the cooking process so that they don't totally disappear.
I never had Thai before, it is a good recipe for a change of pace. The chicken stayed quite moist and tender, I added some extra peanuts and served it with white rice. I will probably make this again. I only give it three stars, not because it is a bad dish but it was just good.
Only ok, I also do a Peanut Butter Noodle from this site that is the same basic thing and MUCH better. To be fair I used lemon instead of lime juice and only used 1/2 cup peanut butter which is why I gave this a 4 star.
I made this for my husbands birthday dinner (he requested Thai) and he loved it. He immediately said, "babe, you should make this again!"
Awesome recipe - we loved it! The only change I made was to put in chunky peanut butter (since that's what we buy), eliminating the need to buy peanuts separately. The chicken was very moist and the flavor was so tasty - esp. with the green onions and cilantro thrown in at the end.
Prepared as recipe directed. It was awful. My husband ate it, can't see anything wasted. It was mushy and tasteless. Deleting from my recipe box.
This is a great recipe although a bit salty. It was excellent served over white rice and super easy to make. I will for sure make this recipe again!
This was really good! I only added a 1/2 cup of peanut butter and I feel like that was more then enough! I also cooked it on high for 3 hours before making the sauce. I will definitely make this again!
This recipe is OK. It is not for everybody. The texture and looks of the sauce is not very apealing. The taste is good, but it's needs something. I'm not sure what it is.
Pretty good. It doesn't taste like any Thai I've had, but I haven't had that much Thai so I'm not the best judge. I thought it was a decent slow cooker meal. I had a huge cut up chicken so I doubled the sauce and other ingredients and left the slow cooker on low for about 8 hours to make sure it cooked. The meat just fell off the bone and was pretty good with that sauce. For some reason I thought the sauce would be really thick, like gravy, but it wasn't--and it was pretty good. As other reviewers mentioned, the garnishes are pretty important--allows for an extra punch of flavor that this dish needs. Thanks for the recipe.
My boyfriend says this is the best thing I've ever made, and now I get pestered for it about once a week.
OUTSTANDING! I've tried over 20 recipes on here and this is by far the best, besides the Award Winning Chocolate Chip Cookies!
I have not yet made this recipe but it sounds like it could be made (personalized) as one would do when they cook. I found Sonnybkk's review to be rude and negative. Sonnybkk should not comment on anything unless she has something constructive to contribute...If you have a better way to cook it-DO SHARE! Use a little tact in the future.
I had to doctor this a ton just to be able to eat it. Not good. Sorry.
I did not care for this recipe. So disappointed.
So delicious I can't believe that I made it.
We thoroughly enjoyed this dish as it was a nice change of pace and easy to prepare. I added about 1 tablespoon of red curry paste to the mixture at the beginning. The flavors in the dish were excellent!
Being married to a Thai, her dislike of a 5 hour slow cooker was apparent at the start But I made it anyway. Used the 14 oz of chicken broth, increased the fresh lime juice, & barely detected the peanut flavor.Added a dollop of sour cream day after & enjoyed it for lunch.May try adding some white wine next time.Not authentic Thai anyway so modify away.
I didn't like this after the first few bites, but my fiance loved it and ate several servings. It's a divisive issue; you'll probably either think it's fantastic or it just won't be your cup of tea.
I made the recipe just how it was written for an Asian Pot Luck Party. Some of the people at this party are big time Asian cooks and they all agreed that it tasted great. I too liked it. By the end of the party the slow cooker was empty....
I have only recently discovered Thai food, and I love it. The main criticism of this dish is that it is not "authentic" and that may be, but don't let that keep you from trying it! I loved this dish and so did my family. We ate it while watching the Steelers win Superbowl 43!! I decided to modify it just a little as some other reviewers suggested. I added a half cup of chicken broth and decreased the peanut butter to a half cup. I served it with Basmati rice and it was delicious. I will certainly make this again and probably try to spice it up a little. I actually started eating it without the garnishes of green onion, peanuts and cilantro and the recipe was a little bland. I guess I was too into the game but once I realized I left the garnishes off I quickly added them and they make a HUGE difference.
I followed the recipe but was in a pinch for time so I cranked my slow cooker up to high for 2-2.5 hours and then added the peanut/starch mix. It turned out well and had great flavor.
I made this for supper tonight, and I didn't really care for it, it was like something was missing (maybe the extra pb I left out). Husband said it was okay. I followed the recipe, but like several had mentioned about the peanut butter, I added only 1/2 cup instead of the 2/3. Not sure what I was expecting, but sorry I wasn't impressed as others were.
Cumin can be very over powering when used in large amounts. Some individuals may find that this recipe yields even greater results when the cumin is reduced from 1 Tbsp. to 1/2 tsp.
Made this for a family dinner tonight and EVERYONE loved it! Will definately make again, but might need a few tweeks. Some added spice to theirs, others thought it was too peanuty, but all liked it overall.
The garnishes make this dish! Must use! I followed others lead and upped chicken broth to 1 cup and decreased peanute butter to 1/2 cup. Also added the red pepper 1 hour before finishing and it was great. I tasted the peanut butter sauce before I added it to the chicken - it seemed too strong on the lime. But after adding it to the chicken mixture it balanced out. I don't like red pepper flakes, so just didn't add. Great over jasmine rice. Next time will add broccoli with the red pepper.
I thought this was a really good recipe, easy to prepare and cook. For our personal taste, kicked it up with the red pepper flakes. Will continue to make...Thank You!
I followed the receipe, but added a few items to my taste, japapenos, and more cilantro. It was very, very good.
Great recipe, did not have lime juice or green onion, but added instead baby carrots to the crock pot, was wonderful. I also used whole chicken, it fell off the bone.
I should've listened to the people who said how horrible this recipe was, but I thought I'd give it a chance. Well it was awful and will not cook again.
This recipe was amazing! My husband and I both thought that, especially with the fresh garnishes, it was restaurant quality! I put in a bit of sugar because I used sugarless peanut butter, and also upped the spice. I also waited to add the pepper until I added the peanut sauce. That way, the pepper stayed a bit crunchier. Everything was so flavorful, and great over rice!
This is a great recipe for a busy day, I usually make Thai chicken the slow way. The only thing I changed was some Thai basil instead of cilantro. Serve over sticky or jasmine rice.
I enjoyed this. I made a few alternations based upon what I had. I used a powdered peanut butter called PB2 instead of peanut butter to cut the calories and fat and I added water chestnuts and snow peas during the last 45 minutes or so of cooking time. The sauce didn't thicken up for me well in the crockpot so i did that on the stove. I served this over shirataki noodles and really enjoed my meal
This wasn't bad - upon the advice of others, I cut down the cumin. For my personal taste, I'd add more spice (I like the Sambal Oelek groud chili paste for a good kick).