Ingredients
- 8 skinless, chicken thighs (about 1-3/4 lb)
- 5 carrots thickly sliced
- 2 onions chopped
- 2 cloves garlic minced
- 1 1/4 cups water
- 3/4 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/2 teaspoon ginger
- 1/4 teaspoon hot pepper flakes
- 1 cup frozen peas
- 1 teaspoon white wine vinegar
- 2 green onions sliced
- 1/2 cup chopped unsalted peanuts
Make it step by step
- Use 16- to 24-cup (4 to 6 L) slow cooker; cook all but peas, vinegar, green onions and peanuts on Low for 4 to 6 hours. Add peas and vinegar; cook on Low for 10 minutes. Serve garnished with green onions and peanuts.
- NOTES: Tender chicken in a nutty sauce is perfect with rice or rice noodles. For extra colour, you can brown the chicken in a little oil first.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.