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 It's one that, when I originally made it, both Ryan and I said we'd love to eat again and again....and here we are a few years later and it still hadn't been remade.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.
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.