Slow Cooker/Crock Pot Installment # 4.....At work the other day a friend gave me my first taste of Thai food. I must say it was very good, I did at first think it to be very odd to pair chicken with a peanut butter sauce but I was very happily amazed on how great it was. I wanted to share the new find with my husband, so again I started rummaging through my cookbooks and surprisingly enough found a slow cooker version. I am now so saddened to say it was In my opinion simply hideous, my husband on the other hand felt that it was OK, but just not my best work. He too thought the concept was good but the end product just was not. We really think it would have been so much better to cook the chicken and sauce in the slow cooker but to have cooked the rice separately. By cooking it all together the rice just got too gummy, sticky and gloppy. It would have been nice to have perfect fluffy rice then to ladle the chicken and sauce down over it. Oh well I guess this was a live and learn from meal or a trial and error dish that I now how to make much better the next time.
1 ½ C. - Jasmine Rice
6 - Boneless and Skinless Chicken Breast ( cut into cubes)
1 Can ( 14.5 oz) - Chicken Broth
1 Can ( 14 oz) - Coconut Milk
2 Tbs. - Thai Seasonings
6 Tbs. - Jiffy Honey Roasted Extra Crunchy Peanut Butter
2 Tbs. - Lime Juice
2 - Scallions (sliced)
Dry Roasted Peanuts For Garnish
Place the rice into the bottom of the slow cooker, top with the chicken. In a medium sized bowl , whisk together the remaining ingredients then pour over the chicken and rice. Stir to combine all of the ingredients then cover and cook on low for 4 ½ hours. After plating garnish with the chopped dry roasted peanuts.
Click here to Print Recipe...