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crock pot peanut chicken 3

Crock-Pot Peanut Chicken

Aleta
Straight up delicious! Super peanuty, salty and sweet in all the right ways with the perfect degree of spice.
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Course Main Course
Cuisine Canadian, Thai

Ingredients
  

  • 6 boneless skinless chicken thighs
  • salt and pepper
  • 1 tbsp sesame oil
  • 2 x Peanut Sauce recipe
  • 1/2 cup salt reduced soya sauce
  • 1/2 package dried large rice sticks
  • 3 cups preferred vegetables

Instructions
 

Equipment Needed

Directions

  • Make a double batch of my Peanut Sauce and add 1/2 cup soya sauce. Pour into a crock-pot and heat on low.
  • Heat a skillet on medium high with 1.5 tsp sesame oil. Season chicken thighs with salt and pepper and when the skillet is hot sear both sides until golden. Place in the crock-pot and spoon the peanut sauce over the thighs. Cook on high for 2-3 hours or low 3-4.
  • Heat up the vegetable steamer and bring a medium saucepan filled with water to a boil. Chop up your choice veggies and toss in the steamer, cook the rice sticks per package instructions then drain, rinse with cold water and toss with 1.5 tsp sesame oil. Pull the thighs apart with a couple forks and allow to cook for another 30 minutes. 
  • Throw them all together and dive in!
Keyword crock-pot, peanut chicken
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