This Crockpot Thai Peanut Chicken Recipe packs a punch with amazing flavor using simple ingredients.
There is something about fall that screams crockpot to me. Maybe it is the routine of the school year and the fact that we don’t grill out like we do in the summer.
But the minute September rolls around I start perusing through my crockpot recipes to add a few in the rotation each month.
Ingredients:
- 4 thawed boneless Skinless Chicken Breasts
- 1 jar mild Pace Picante Sauce
- 1/2 cup (or more to taste) chunky peanut butter
- 4 tablespoons of Honey
- 4 tablespoons Orange Juice
- 2 teaspoons of Soy Sauce
- Crushed Peanuts and Chopped Cilantro for garnish
- Fettuccine Noodles
Instructions:
1. Throw the first 6 ingredients in the crockpot.
2. Cook on high for 3-4 hours or on low for 6-8.
Remove the chicken and shred it with a fork and return it to the crockpot for the last half hour.
3. Meanwhile, cook your fettuccine noodles according to package directions.
Serve over noodles with crushed peanuts and cilantro! Me + Cilantro = YUM!
For more of our crockpot ideas click on the pictures below to be taken directly to the post.
Crockpot Thai Peanut Chicken Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 4 pieces Thawed boneless Skinless Chicken Breasts
- 1 jar Mild Pace Picante Sauce
- ½ cup Chunky peanut butter
- 4 tbsp Honey
- 4 tbsp Orange Juice
- 2 tsp Soy Sauce
- ½ cup Crushed Peanuts
- ½ cup Chopped Cilantro
- 1 pack Fettuccine Noodles
Instructions
- Throw the first 6 ingredients in the crockpot.
- Cook on high for 3-4 hours or on low for 6-8. Remove the chicken and shred it with a fork and return it to the crockpot for the last half hour.
- Meanwhile, cook your fettuccine noodles according to package directions.
- Serve over noodles with crushed peanuts and cilantro!
