Slow Cooker Thai Chicken

Last Sunday for dinner, I made this delicious wonder. You know me… anything where I don’t have to actually cook the chicken myself, I’m sold. It was absolutely wonderful and very filling… try it this week!

  • 1 tablespoon olive or vegetable oil
  • 6-10 frozen chicken breasts tenders (I only used 6, but had a lot of extra sauce and wish I would have made more)
  • 1 large onion, chopped (I substituted some dried onion instead because I didn’t want to get onion smell on me since we were about to go to church)
  • 2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
  • 1 can (14.5 oz) crushed tomatoes, undrained
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/3 cup creamy peanut butter
  • 2 cups hot cooked couscous
  • Chopped dry roasted peanuts to top it off (optional, but wonderful)
  1. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin cinnamon, and peanut butter. Add chicken. Spoon tomato mixture over chicken.
  2. Cover and cook on Low heat setting 7 to 8 hours. (Or high for 4-5 hours)
  3. Serve chicken and sauce over couscous. Top with chopped peanuts.
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