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Tuesday, May 15, 2012

Slow Cooker Indonesian Chicken with Peanut Sauce

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This is another recipe I'm pulling deep from the archives of The Sweets Life. It's one that, when I originally made it, both Ryan and I said we'd love to eat again and again....and here we are a few years later and it still hadn't been remade. That recently changed when I picked up the ingredients and tossed everything in the slow cooker one Sunday afternoon.

While it cooked away, I started to doubt my memory. Peas? And Peanut Butter? I worried it wasn't going to be nearly as good as we remembered...until about four hours into cooking, our kitchen was filled with the most wonderful smell and I knew my memory hadn't led me astray! Last time we ate it over spaghetti squash, but this time I cooked up a bunch of basmati rice...you could also eat it over noodles, or even in pita pockets. The sauce doesn't scream peanut butter, but it is present enough to woo any peanut butter lovers. I definitely won't let another few years go by before making this again!

One Year Ago: S'Mores Ice Cream Pie
Two Years Ago: Peach Amaretto Upside Down Cake

Slow Cooker Indonesian Chicken with Peanut Sauce
adapted from the version I originally posted here

-3-4 medium to large boneless, skinless chicken breasts
-4-5 large carrots, peeled and chopped into small pieces
-1 onion, chopped into small pieces
-2 cloves garlic, minced
-3/4 cup creamy peanut butter
-1/4 cup soy sauce
-1 1/4 cups water
-1/2 tsp ground ginger
-1/4 tsp hot pepper flakes
-1 1/2-2 cups frozen peans
-1 tsp white wine vinegar
-dry roasted peanuts & cilantro, for topping
-cooked rice, noodles, or spaghetti squash, for serving

1. In the bowl of a slow cooker, add chicken, carrots, onions, and garlic.
2. In a separate medium-sized bowl, whisk together water, peanut butter, soy sauce, ginger, and hot pepper flakes. Pour sauce into slow cooker and stir to combine. Cover nad cook on low for 4-5 hours (high for 2 hours).
3. Ten minutes before serving, add peas and vinegar. Cover and cook an additional 10-15 minutes.
4. Serve mixture over rice or noodles, topped with peanuts and cilantro.