Crockpot Thai Chicken and Rice

I’m in the process of reviewing another wonderful Gooseberry Patch cookbook called Slow Cooker-Fall Favorites. (Giveaway coming soon!) 

This is one of the recipes I’ve tried so far. It had great flavor and got better with each bite. The whole family loved it. Enjoy!

Thai Chicken and Rice

6 boneless, skinless chicken breasts or thighs, cut into strips

1 red pepper, sliced

1 onion, coarsely chopped

1/2 c. chicken broth

5 T. soy sauce, divided

3 cloves garlic, minced

1 T. ground cumin

1/2 t. red pepper flakes

salt and pepper to taste

2 T. cornstarch

2/3 c. creamy peanut butter

1/4 c. lime juice

cooked rice

Garnish: chopped fresh cilantro, chopped green onions, chopped peanuts.

Arrange chicken, red pepper and onion in a slow cooker; set aside. In a bowl, combine broth and 4 tablespoons soy sauce; drizzle over chicken mixture. Add garlic and seasonings to slow cooker; stir to mix. Cover and cook on low setting for 4-1/2 to 5 hours, until chicken is no longer pink in the center. Remove one cup liquid from slow cooker; mix with cornstarch, peanut butter, lime juice and remaining soy sauce in a bowl. Stir mixture back into slow cooker; increase heat to high setting. Cover and cook for 30 minutes. Spoon over rice to serve; garnish as desired. Serves 6

You can find this recipe on page 158. (Affiliate link)

They also have a Pineterest board for this cookbook so you can check out what the other reviewers are making as well. And be sure to check back because recipes are added all the time.

There is a handy “Print Friendly” button below the post for those of you who want to print it out or you can use the button to pin it.

Have a lovely day my friends.
Kim