Slow Cooker Poor Man’s Peanut Butter Chicken Directions:
Arrange the chicken breasts in a single layer in a 4- to 6-quart slow cooker. If particularly thick, cut them in half horizontally into thinner cutlets.
Spread the peanut butter evenly over the tops of the chicken using a spoon or small spatula.
Whisk the chicken broth, soy sauce, and brown sugar together until the sugar is mostly dissolved.
Pour the broth mixture gently around the chicken and partly over the peanut butter, leaving some of the thick coating in place.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, beginning to check at the earlier end of the selected range. The thickest part of each piece must reach 165°F (74°C). Stop cooking once the chicken is cooked through and tender.
Use two forks to shred the chicken or break it into bite-size pieces in the slow cooker. Stir gently until the peanut butter and cooking juices form a creamy sauce that evenly coats the meat.
If the sauce is too thick, stir in warm water, 1 tablespoon at a time, until it reaches a spoonable consistency. Serve hot.
Practical Woman's Secret
The peanut butter may look uneven or slightly separated before stirring. Once the chicken is cooked, gently work the warm cooking juices into the peanut butter before folding everything together. Add water gradually so the sauce stays creamy rather than becoming thin.
Serving and Storage
Serve over rice, noodles, or potatoes, with a separate vegetable side if desired. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat gently to 165°F, stirring in a little water to loosen the thickened peanut sauce.
Nutrition Information
Estimated per serving: ⅙ of the chicken and sauce, excluding accompaniments
Calories: 410 kcal
Protein: 44 g
Carbohydrates: 16 g
Fat: 19 g
Fiber: 2 g
Sugar: 10 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
