I made this recipe in March when we had company. A friend and former/possibly future coworker of Josh’s was staying with us while his apartment was readied. This recipe was on the menu already when Josh invited him to stay with us.
Sadly, this was not a dish that anyone (other than Muffin and me) enjoyed.
The funny thing about this is that I grew up not liking peanut butter unless it was mixed with chocolate. So, to enjoy peanut butter, especially in a savory dish, is nothing short of miraculous.
Muffin really seems to like these pork and chicken shreds over rice dishes.
Josh, who could eat peanut butter sandwiches possibly every day, can’t stand the idea of peanut butter and meat. He also doesn’t like mole (just imagine the accent is over the e–pronounced mo-lay) because of the chocolate and meat connection. (That was an early date of ours that was not good eats for Josh.)
To me, the peanut butter simply adds an earthy depth of flavor.
And to me…anything with cilantro garnish sprinkled over the top has to be good.
I am trying to expand our culinary repertoire to some of the Asian and African countries. However, peanuts, though very common in African cuisine, as well, do not belong in a sweet potato salad containing sweet potatoes, green onions, and peanuts.
That was probably the worst thing that I have ever put in my mouth. Ever. Wait, no probably to it. It was. The. Absolute. Worst. Thing. Ever.
And I like/love all three of those ingredients by themselves. Sweet potatoes: major love, except in savory dishes. Like kale chips, sweet potato fries are one food application I simply cannot do. Peanuts I’ve grown to be okay with. Green onions? Possibly my favorite relative of that food family. But together? That should never happen. EVER!
But this dish? True awesomeness, at least to Muffin and me.
Crockpot Thai Peanut Chicken
Adapted from Family Fresh Meals
2 pounds boneless skinless chicken breasts
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 onion, chopped
1/2 cup chunky peanut butter
1 tablespoon lime juice (plus wedges for serving)
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons honey
prepared rice or noodles
Garnishes: lime wedges, 1/4 cup chopped cilantro, 1/4 cup crushed peanuts (which I forgot every time I served it)
Place vegetation (peppers and onions) in the bottom of the slow cooker to serve as a bed for the chicken to rest upon. Place chicken on top.
Whisk together peanut butter, lime juice, soy sauce, chicken broth, and honey in a smallish bowl. Pour the sauce over the chicken.
Cook on LOW in a smallish slow cooker (I used Red) for six hours. Shred chicken and return to the crock for fifteen more minutes of cooking.
Serve over rice and noodles with appropriate garnishes.
(I don’t know if I’ll be able to repeat it though, unless it’s another week when Josh is on call.)