Slow Cooker Thai Peanut Chicken

1-1/2 pounds boneless skinless chicken, equal parts breasts and thighs

2/3 cups peanut butter

1 cup canned coconut milk

2 tablespoons honey

3 tablespoons soy sauce

1 tablespoon cider vinegar

½ tablespoon freshly squeezed lime juice

Three garlic cloves, finely minced

½ teaspoon fresh ginger, grated

½ teaspoon curry powder

¼ teaspoon turmeric

¼ teaspoon cumin

¼ teaspoon crushed red pepper flakes

1/3 cup loosely packed fresh Thai basil leaves

Peanuts and cilantro for garnish

Spray the bottom of your slow cooker with Pam, and place chicken into crock.

In a medium bowl whisk together peanut butter, coconut milk, honey, soy sauce, vinegar, lime juice, garlic, curry powder, turmeric, cumin, red pepper flakes, and basil. Combine well, and pour the sauce over the chicken. Place lid on the slow cooker, set it to low, and allow to cook about four hours. At the four hour point, remove the chicken to a plate or cutting board, and cut it into bite-sized cubes. Return chicken to crock, stir to combine, and continue cooking for another half an hour.

Serve with rice or noodles. Garnish with peanuts, cilantro, or scallions, whatever suits you.

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