Crock Pot Peanut Butter Chicken Food

CROCK POT PEANUT CHICKEN

Steps:

• Combine all ingredients in a crock pot.
• Mix well.
• Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked.
• Serve over hot rice or noodles.

CROCK POT PEANUT BUTTER CHICKEN

Steps:

• Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!

PEANUT BUTTER CHICKEN

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

PEANUT BUTTER CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo.
• Dip each chicken breast into mayo mixture, then coat in crushed potato chips. Place on cookie sheet sprayed with non-stick cooking spray.
• Bake at 400 degrees for 10 minutes on each side.

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.

PEANUT BUTTER AND GINGER CHICKEN IN A CROCK POT

Steps:

• Clean and dry chicken.
• Place in slow cooker.
• In a small bowl, whisk together rest of ingredients.
• Spoon over the chicken.
• Cover and cook on low about 5 hours or until chicken is tender.
• Serve over cooked rice.

CROCK POT SPICY PEANUT CHICKEN

Steps:

• Put all ingredients except the chicken into a slow cooker. Stir to combine.
• Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).