Slow Cooker Peanut Chicken

Yield: 6-8 servings

Recipe from The Healthy Slow Cooker by Judith Finlayson

Husband-Tested in Alice’s Kitchen

Make this comfort food dish in your slow cooker on the weekend for a satisfying family meal.  Serve it over Brown Rice and have a fresh piece of fruit as dessert for an especially healthful and tasty dinner.

1 Tablespoon olive oil or extra-virgin coconut oil

2 onions, finely chopped

2 carrots, peeled and diced

4 stalks celery, diced

4 cloves garlic, minced

1 Tablespoon minced ginger root

½ teaspoon black pepper

1 cup chicken or vegetable stock (You can also use Homemade Vegetable Broth*)

3 lbs. skinless chicken thighs (boneless or bone-in)

3 Tablespoons natural peanut butter

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons reduced-sodium soy sauce

2 teaspoons Thai red curry paste

½ cup coconut milk

2 cups sweet green peas, thawed if frozen

1 red bell pepper, diced

¼ cup chopped roasted unsalted peanuts

½ cup finely chopped cilantro

1. In a skillet, heat oil over medium heat for 30 seconds.  Add the onions, carrots and celery and cook, stirring, until the carrots are softened, about 7 minutes.  Add the garlic, ginger root, and peppercorns and cook, stirring, for 1 minute.  Add the stock and bring to a boil.
2. Arrange the chicken over the bottom of a slow cooker.*  Add the vegetable mixture.  Cover and cook on Low for 5 hours or on High for 2½ hours, until the juices run clear when the chicken is pierced with a fork. Use a couple of forks to shred the chicken into bite-size pieces.
3. In a bowl, combine the peanut butter, lemon juice, soy sauce and red curry paste.  Mix well.  Add to the slow cooker and stir well. 
4. Add the coconut milk, peas, and red pepper and stir well. Cover and cook on High for 20 minutes, until peppers are tender and the mixture is hot.  Garnish with peanuts and cilantro and serve over brown rice.

Notes: 

      *You can save money by putting the vegetable trimmings in a small pot.  Cover the trimmings with water.  Add a couple of whole peppercorns, a few dried mushrooms and any fresh herb scraps you may have.  Cover and bring to a boil.  Turn down the heat and simmer for about ½ hour or so.  Strain out the solids.  You should have enough vegetable broth for this recipe plus enough to make flavorful brown rice.
**This recipe works in slow cookers from 3½ to 6 quarts.
This dish can be partially prepared before it is cooked.  Complete Step 1.  Cover and chill overnight or up to 2 days.  You can also prepare the peanut butter sauce in advance.  When you are ready to cook, continue with the recipe.
When making this dish, using extra virgin coconut oil to soften the onions adds a depth of coconut flavor to the sauce and nutrients to you diet.
 

Nutrients Per Serving:  334 calories; 33 g protein; 14.7 g carbohydrates; Fat 16.2 g (total); 5.3 g saturated fat; 6.0 g monounsaturated fat; 3.3 f polyunsaturated fat; dietary fiber 3.6 g; sodium 471 mg; cholesterol 114 mg; excellent source of vitamins A, C, B6, and K; good source of folacin, potassium and iron