SLOW COOKER THAI PEANUT CHICKEN

Slow Cooker Thai Peanut Chicken image

A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!

Provided by Rebekah Rose Hills

Time 3h15m

Yield 6

Number Of Ingredients 13

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Ingredients

1 ½ pounds boneless chicken breasts, cut into thin strips
⅔ cup peanut butter
½ cup chicken broth
3 medium zucchini, diced
2 medium red bell peppers, cut into thin strips
⅓ cup soy sauce
1 tablespoon bottled minced garlic
1 teaspoon white sugar
1 tablespoon lime juice
½ tablespoon cornstarch, or more as needed
½ tablespoon water, or more as needed
1 (12 ounce) package linguine pasta
1 tablespoon chopped peanuts

Steps:

Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

Nutrition Facts : Calories 620 calories, Carbohydrate 62.3 g, Cholesterol 65.1 mg, Fat 26.8 g, Fiber 6.1 g, Protein 36.5 g, SaturatedFat 6.1 g, Sodium 1265.4 mg, Sugar 8.9 g