Sometimes when we think “Slow cooker” our mind immediately goes to roast, potatoes, and gravy. With this slow cooker meal, you get something that feels light, yet filling, and can satisfy almost every picky eater.
This slow cooker Thai chicken is so simple. The prep work is simply cutting your chicken and bell pepper into strips and throwing it in the slow cooker for 3-4 hours. Once this time has past, you add your remaining chicken broth with cornstarch to help thicken your sauce, and mix in your peanut butter to give it that true Thai flavor. Serve over ramen noodles and top it with crushed peanuts, cilantro, and/or green onions.
Equipment
- 1 Slow Cooker
Ingredients
- 1.5 lbs sliced chicken breast
- 1-2 slices bell peppers I used red
- 2 cups chicken broth divided in half
- 1/4 cup soy sauce
- 2-3 cloves minced garlic
- 1 tsp lime juice
- 2 tbsp cornstarch
- 1/2 cup peanut butter
- 10-16 oz ramen noodles
- cilantro, chopped peanuts, sliced green onion topping ideas
Instructions
- Put the first 6 ingredients in the slow cooker and cook on low for 3-4 hours.
- Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.
- Cook ramen noodles when your chicken mixture has cooked for 25 minutes.
- Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings
