Sweet and spicy peanut butter chicken from the Crockpot for an easy homemade pad Thai dish.
This week has been crazy busy hopping from place to place and then having days packed full of meetings and activities. I had a great plan last weekend for how to get all my posts in. I pretty much failed that plan starting Monday evening. Blah!.
Anyway, this post was suppose to be for Friday but now it is Saturday!! And even though I love Crockpot meals for the work week, they can be super convenient on the weekends too, especially when you are like me with a new house that needs a little sprucing up. It is a pretty good thing after a long day of house work to know that dinner is all set and waiting.
Chicken Pad Thai is one of my favorite take out meals. This Crockpot recipe makes for a peanut butter shredded chicken that is perfect for noodles. Not quite the take out version but oh so close and oh so easy. It is just the right about of sweet and spicy but of course you can adjust the spices and honey to quantities that are more to your preferences.
Crock Pot Pad Thai Chicken
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients (serves 4)
- 2 large chicken breasts, about 1 Lb
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, sliced
- 1 clove garlic, minced
- 1 jalapeno, sliced
- 1/2 cup peanut butter
- 1 Tbsp lemon juice
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 Tbsp honey
- 1/4 cup peanuts, crushed
- Serve with rice or noodles of your choice
In a 8 quart Crockpot, place peppers, onions, garlic, and jalapeno at the bottom of the bowl.
Place the two chicken breasts on top of the veggies.
In a bowl mix together the peanut butter, lemon juice, chicken broth, soy sauce and honey. Pour over the chicken breasts.
Cook on low for 4 hours. When the 4 hours is almost complete, remove chicken and shred with two forks. Place shredded chicken back into Crockpot for the remaining time.
Serve over rice or noodles and top with crushed peanuts.
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