Brussels sprouts with a twist… Broccoli, apple, and thyme cooked with thinly sliced sprouts. This exquisite Christmas meal is simple to prepare and is sure to please. Delicious!
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 1 large red bell pepper, seeded and sliced into strips
- 1 large onion, coarsely chopped
- ½ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon ground cumin
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons cornstarch
- ⅔ cup creamy peanut butter
- 1 tablespoon soy sauce
- ¼ cup lime juice
- 3 green onion, chopped
- ¼ cup chopped fresh cilantro
- ½ cup chopped roasted peanuts
Instructions
- Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
- Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
- Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
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Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 5 g |
| Sodium | 1119 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad. A bit bland, but we enjoyed it.
I will definely save this recipe
I didn’t have “time” to do this in the slow-cooker (ha!) so I improvised. Made the chicken in the Instant Pot while I prepped the other ingredients and made the sauce and noodles on the stovetop. Delish!
I just wing it when I make this dish. I do not make is slow cooker, so if you do not have a slow cooker it turns out great on the stove top.
Didn’t make any changes, and will definitely make again!
I’m one of the haters of this recipe! I found it uninteresting because it tasted like peanut-butter chicken. However, there appear to be many that liked it so, perhaps you should ignore my review 🙂
slow cooking this recipe did not taste that great at all…
Made with tofu instead! Don’t add chicken. Cook the veggies and sauce normally. Bake the tofu separately, then add it in with the veggies and sauce for the last ~15 minutes of high cooking with the sauce.
This was delicious. I didn’t have time to slow cook so I modified the times and cooked it on the stove, 20 minutes for the chicken with broth and then 10 more minutes after adding the peanut sauce. I also added zucchini to make it a little heartier.
Very easy and tasty recipe. I didn’t have enough peanut butter so I subbed almond butter for 1/2 c total (1/4 each). Based on other reviews, this probably helped it from being overly peanutty. We will make this again.
Very easy and tasty recipe. I didn’t have enough peanut butter so I subbed almond butter for 1/2 c total (1/4 each). Based on other reviews, this probably helped it from being overly peanutty. We will make this again.
I used 2 chicken breasts, split the recipe in half and cooked in a frying pan. Simple, easy and delicious not to mention healthy.
We really liked this dish! Didn’t add red pepper & used thighs because it’s what I had on hand. Substituted coconut milk & a splash of water for the chicken broth. Added 1.5 TBS of ginger paste and about a TSP of garlic powder when making the last part with the peanut butter. YUM!
Loved this recipe just as is!
You know, the first few bites of this I wasn’t crazy about, but as I at e more I liked it more! I did used about 1 cup of chicken broth and then just drizzled more soy sauce in there too. I reduced the cumin to 1/2 Tbsp and used 1/2 cup of peanut butter. I added broccoli to this, which I’m glad but would actually do it in the last 30-60 minutes next time. It was pretty mushy. I did not have any cilantro or green onion, and I know it would have been even better with that. Really nice recipe!
The entire family loved it!
This is really good IF you remember the garnishes at the end. For some reason, not adding those makes this taste like peanut butter spread on a piece of chicken, but the garnishes really bring it all together nicely. Oh. And DO cut the peanut butter in half. I followed the advice of other reviewers and I think I’m glad I did.
This is really good IF you remember the garnishes at the end. For some reason, not adding those makes this taste like peanut butter spread on a piece of chicken, but the garnishes really bring it all together nicely. Oh. And DO cut the peanut butter in half. I followed the advice of other reviewers and I think I’m glad I did.
I enjoyed it, but my kids did not. It was very peanut-buttery and thick. Overall taste was good to me and my husband.
Terrific easy recipe for Thai food lovers. If you like any heat at all triple the amount of red chili flakes otherwise worked great exactly as listed. On our slow cooker I ran this 2 hours on High then about 4 on Low and came out great.
I was scared to make this because of some of the reviews on here, but I just went for it! I too cut the peanut butter in half (I used natural salted), and cut the cumin in half as well. I used a little extra red pepper flakes, and kept everything else the same. It. Was. FABULOUS! The hubby and I absolutely loved it. We had it over brown rice. It was even better the next day! I’m glad I made it, and I will definitely be making this again.