Here’s a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. —Sarah Newman, Mahtomedi, Minnesota
Indonesian Peanut Chicken
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup chopped onion
- 1/3 cup water
- 1/4 cup reduced-fat creamy peanut butter
- 3 tablespoons chili sauce
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 3 cups hot cooked brown rice
- 6 tablespoons chopped salted peanuts
- 6 tablespoons chopped sweet red pepper
- Julienned green onions, optional
Directions
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
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