Indonesian Peanut Chicken
Here’s a great make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker.
—SARAH NEWMAN MAHTOMEDI, MN
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup chopped onion
1/3 cup water
1/4 cup reduced-fat creamy peanut butter
3 tablespoons chili sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 cups hot cooked brown rice
6 tablespoons chopped salted peanuts
6 tablespoons chopped sweet red pepper
1. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
2. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.