Today I am sharing with you one of my favorite slow cooker dishes. It's chicken with a peanut-sesame sauce. So tasty. It's also one of those "take a little help from the store" meals, because it uses bottled dressing. It's kind of like a Thai version of my Slow Cooker Italian Chicken and Vermicelli. I got this recipe from Allrecipes.
Slow Cooker Easy Thai Chicken
1 cup Kraft Asian Toasted Sesame Dressing
1 tsp Thai chile paste
1 tbsp ginger , grated
1 clove garlic, grated
2 tbsp peanut butter
4 chicken breast cutlets
1 tbsp cornstarch, optional
Stir together the salad dressing, Thai chile paste, ginger, garlic, and peanut butter in a bowl until the mixture is well combined. Place the chicken into the slow cooker. Pour the sauce over the chicken, turning to coat.
Cook on low, 4 to 6 hours, until the chicken is very tender.
If desired, pour cooking liquid out of slow cooker and into a small saucepan. Add cornstarch and bring to a boil until it thickens to desired consistency.
Serve over white rice and steamed matchstick carrots; drizzle with sauce.
Makes 4 servings.
Really couldn't be easier. Don't worry if you don't have chili paste; I didn't have any the last time I made it, so I used Thai style chili sauce instead. You could even just add a little bit of red pepper flakes if you want. It really isn't that spicy, so if you like things hot, I would suggest adding some red pepper flakes.
You can also use any cut of chicken you like. If you have some drumsticks to use up, that would be fine. Just remember that bone-in chicken takes longer to cook than boneless.
I have had trouble finding that particular variety of bottled dressing before. Meijer doesn't seem to carry it anymore, but I found it at a different store. So you might have to look around for it. But it's totally worth it. Kraft has a product locator on their website if you need help finding it.
My three-year-old loves this meal. She gobbled it all down and asked for more!