Slow Cooker Thai Peanut Chicken

Name: Slow Cooker Thai Peanut Chicken
Total time: 195
Yield: 6
Ingredients: 1 ½ pounds boneless chicken breasts, cut into thin strips; ⅔ cup peanut butter; ½ cup chicken broth; 3 medium zucchini, diced; 2 medium red bell peppers, cut into thin strips; ⅓ cup soy sauce; 1 tablespoon bottled minced garlic; 1 teaspoon white sugar; 1 tablespoon lime juice; ½ tablespoon cornstarch, or more as needed; ½ tablespoon water, or more as needed; 1 (12 ounce) package linguine pasta; 1 tablespoon chopped peanuts

Recipe by Rebekah Rose Hills from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

6 servings

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1 ½ pounds boneless chicken breasts, cut into thin strips
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⅔ cup peanut butter
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½ cup chicken broth
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3 medium zucchini, diced
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2 medium red bell peppers, cut into thin strips
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⅓ cup soy sauce
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1 tablespoon bottled minced garlic

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1 teaspoon white sugar
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1 tablespoon lime juice
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½ tablespoon cornstarch, or more as needed
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½ tablespoon water, or more as needed
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1 (12 ounce) package linguine pasta
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1 tablespoon chopped peanuts

Instructions

Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.