One of the best kitchen investments I have ever made is the slow cooker that I bought this year. Allow me for a moment to sing its praises… For a mere $11, a lovely 4-quart slow cooker was shipped to my door (a slick deal indeed!) Since that day, I have been salivating over all the delicious things I can make effortlessly in a slow cooker, all without turning on a stove or stepping outside my dorm room. It is the best appliance ever for a busy student like me, as well as for anyone out there who would love to have hot, homemade food without spending time cooking. You rarely have to check on the dish either, since slow cookers keep the liquids from evaporating, so food does not dry up and burn. The longer you cook meat in a slow cooker, the more tender it gets, until eventually it just falls right off the bone. In fact, I always have to prevent myself from constantly opening the lid to check up on the wonderful stuff stewing in my slow cooker, since opening it releases heat and slows down the cooking process. But… when my slow cooker sits in the same dorm room that I live in… it is impossible not to gravitate towards the delicious smells that fill my room! Also, since slow cookers are, by definition, cookers that cook slowly with low heat, I often like to take advantage of the nighttime, to cook in my slow cooker while I am sleeping! (Genius, if I do say so myself). With so many recipes calling for a cook time of 6-8 hours, it is ridiculously easy to throw the ingredients into the slow cooker before bed, and wake up to a pot of food that I can eat for lunch and dinner that day, all without spending time cooking over a stove. Yes, I am absolutely in love with my slow cooker.
In fact, my love for my slow cooker grew ever more when I discovered the blog “A Year of Slow Cooking“, by Stephanie O’Dea. She challenged herself to cook with a slow cooker for 365 days, and the recipes that she blogged about propelled her overnight into a slow cooker superstar. She now has two slow cooker recipe books published, and is essentially an internet celebrity. These recipes opened my eyes to just how much I could do with a slow cooker, and offered me tons of mouth-watering ideas as I was getting acquainted with my slow cooker. One of the first recipes I made with my slow cooker was this Thai peanut chicken that I adapted from Stephanie. My chicken was falling off the bone, and melt-in-your-mouth. The peanut sauce was balanced between the creamy taste of peanut butter and the savory flavor of soy sauce and hoisin sauce, and was awesome with rice. I am definitely addicted to the sauce! Such a yummy, hearty chicken dish that required so little effort… now that’s what I’m talkin’ about :)
Slow Cooker Thai Peanut Chicken (makes 4-6 servings, uses a 4-quart slow cooker)
Recipe adapted from A Year of Slow Cooking
- 4-6 chicken thighs (may also use drumsticks, or mix and match!)
- 1 bell pepper (red or green), sliced
- 1 medium onion, sliced
- 2 medium potatoes, peeled and cubed
- 3 cloves garlic, thinly sliced
- juice of 1 lime
- 1/2 cup creamy peanut butter
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tbsp curry powder
- 3 tbsp hoisin sauce
- (optional) freshly chopped scallions for garnish
1. Stir together lime juice, peanut butter, soy sauce, chicken broth, hoisin sauce, and curry powder. The peanut butter doesn’t have to be completely well-dissolved, but do your best. Set sauce aside. Prepare vegetables.
2. Place sliced garlic at bottom of 4-quart slow cooker. Place chicken thighs on top, spreading them out to cover the bottom of the cooker. Add potatoes next, and finally the peppers and the onions. Pour prepared sauce into slow cooker.
3. Cover and cook on low for 4 hours, then increase heat to high for 2 hours. (Or you may cook on low for 6-8 hours, or on high for 4 hours). Stir contents once or twice after initial 4 hours, but refrain from opening lid to check on the dish!
4. Adjust sauce for taste at the end as needed. If you would like a thicker sauce (which I always like), you may remove the chicken and boil the sauce on high with the lid off, or add a cornstarch slurry and allow to boil on high with the lid on until thickened. Serve over rice, top with freshly chopped scallions and enjoy! Mmmm!