Peanut Butter And Ginger Chicken In A Crock Pot Recipes

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PEANUT BUTTER AND GINGER CHICKEN IN A CROCK POT



Peanut Butter and Ginger Chicken in a Crock Pot image

Make and share this Peanut Butter and Ginger Chicken in a Crock Pot recipe from Food.com.

Provided by TishT

Categories     Chicken

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 lbs chicken pieces
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon grated orange rind
2 tablespoons orange juice
1/8 teaspoon hot sauce
2 green onions, include some green, sliced
cooked rice

Steps:

  • Clean and dry chicken.
  • Place in slow cooker.
  • In a small bowl, whisk together rest of ingredients.
  • Spoon over the chicken.
  • Cover and cook on low about 5 hours or until chicken is tender.
  • Serve over cooked rice.

Nutrition Facts : Calories 417.2, Fat 29.7, SaturatedFat 8.1, Cholesterol 120.8, Sodium 500.7, Carbohydrate 3.4, Fiber 0.9, Sugar 1.6, Protein 33.4

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN



Peanut (Or Peanut Butter) Ginger Chicken image

Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.

Provided by JayDubs

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs chicken breasts
4 tablespoons peanut butter (Creamy or Chunky)
3 tablespoons soy sauce
3 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon olive oil, plus some (for cooking)
3 -4 garlic cloves
2 tablespoons ginger
salt and pepper
water (optional)
parsley flakes (optional) or fresh parsley (optional)
sesame seeds (optional)

Steps:

  • In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
  • Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
  • Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
  • In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
  • Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
  • Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

CROCK POT PEANUT BUTTER CHICKEN



Crock Pot Peanut Butter Chicken image

My wife found this recipe, that we all love, in the back of a magazine, and we have been making it for about 7 years. You can make it spicy or mild depending on your preference. Each time you can add or subtract the amount of PB, we like alot, depending on taste, enjoy!

Provided by DP BBQ

Categories     One Dish Meal

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs chicken breasts
2 (8 ounce) cans diced tomatoes with green chilies (mild or hot)
4 -8 ounces peanut butter (creamy or crunchy)
2 -3 cups white rice
extra peanut butter
crushed red pepper
honey
onion
garlic
1/2 cup chicken broth

Steps:

  • Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!

Nutrition Facts : Calories 921.2, Fat 36, SaturatedFat 9.1, Cholesterol 145.3, Sodium 829.8, Carbohydrate 85.3, Fiber 4.3, Sugar 2.7, Protein 62.1

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN



Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories     World Cuisine Recipes     Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

  • Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  • Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

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