Sunday, May 20, 2012

Pulled Peanut Chicken

Thai Style Peanut Pulled Chicken in the Slow Cooker, taken from

for the meat
3 lbs of boneless, skinless chicken thighs, breasts or a combination of the two
1 medium onion, halved and quartered
torn cilantro leaves and crushed peanuts for garnish

for the sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar 
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients of the sauce in a blender for two minutes, or until smooth.  Set off to the side.

Place the onions in the bottom of the slow cooker and lay the chicken on top.  Pour the prepared sauce over the top of the chicken.  Place the lid back on and cook on high 3-4 hours on HIGH or 6-8 on LOW. 

About an hour to 40 minutes before your final cooking time, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour.

Garnish with cilantro and chopped peanuts

No comments:

Post a Comment