Slow cooker peanut butter chicken
8 hours 10 min
This recipe can either be done with tofu (vegan friendly) or with boneless chicken pieces.
9 people made this
Ingredients
Serves: 4
- 1 tablespoon olive or other cooking oil
- 500g chicken fillets, cubed
- 3 heaped tablespoons peanut butter, crunchy or smooth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 limes, juiced
- 1 to 2 teaspoons ground ginger, or 1 heaped teaspoon Lazy Ginger®
- 2 to 3 cloves garlic, finely chopped, or 2 teaspoons Lazy Garlic®
- 1/2 teaspoon chilli flakes
- 1 (200g) bag baby spinach
Method
Prep:10min ›
Cook:8hr ›
Ready in:8hr10min
- Put the slow cooker on high, add the oil and brown off the cubed chicken, stirring occasionally. Alternatively you can pan fry the chicken until golden brown.
- When the chicken is browned, remove from the slow cooker and turn the slow cooker down to the lowest setting. If you are using a stainless steel cooker (as I do) set the slow cooker to the longest time (8+ hours).
- When the slow cooker has cooled down to the lowest setting add the peanut butter, soy sauce, oyster sauce, lime juice, ginger, garlic and chilli flakes and stir until mixed.
- Add the chicken, stir to cover the chicken with the mix and cook for 3 to 4 hours.
- 15 minutes before serving, add the spinach and allow to wilt. Stir into the mix as you are about to serve. Serve with basmati rice.
