It’s definitely Asian, I can tell you that much.
It has curry paste, but it’s not quite a curry.
It has peanut butter, but it’s not quite a peanut sauce.
Along with the fact that it most certainly has an Asian vibe, I can also tell you that it is out of this world. Did I mention that it can be made while you work all day? Or alternatively, while you go watch football at a bar all day, or alternatively, while you go Holiday shopping all day??
Whatever you do while your asian chicken stew is cooking is really up to you. Heck, maybe you’ll be all healthy and workout! But when its finished cooking and you serve up a big bowl over some brown rice, you’ll be a very happy person.
This, I know.
Asian Chicken Stew
Prep Time: 10 min
Cook Time: 6 hours
Keywords: slow-cooker soup/stew entree gluten-free high protein chicken Chinese Thai fall winter
Part curry, part coconut, part peanut sauce. Spicy, delicious meal made in the slow cooker.
Ingredients (4 servings)
- 1 onion
- 2 bell peppers
- 1 pound chicken thighs
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- juice from 1 lime
- 2 Tbsp soy sauce
- 1 Tbsp sriracha
- 1/2 cup peanut butter
- 1 can light coconut milk
- 1 Tbsp red curry paste
- 2 cups frozen peas
- 2-3 cups fresh spinach
- brown rice
Cut onion and peppers into 1 inch pieces.
Place in the bottom of slow cooker.
Top veggies with chicken.
Mix together sauce – garlic through curry paste and pour over chicken.
Cook on low for about 6 hours or high for 3-4 hours.
If sauce is not thick enough, remove cover, stirring frequently for about 10 minutes.
With about 20 minutes left of cooking time, stir in peas and spinach.
Taste and add more salt or sriracha to taste.
Serve over brown rice with extra sriracha on the side.