Slow Cooker Thai Peanut Chicken

Added a tablespoon of red curry paste and served over Thai rice noodles. Instant pot on 8 minute pressure with fast release

Made it in the instant pot. Frozen chicken breast, 7 min.

Was quite a lot of peanut butter and so was quite cloying whilst eating. Will half the peanut butter next time and perhaps add more stock. Added the noodles into the mix at the end so that was nice too.

I added 2 T of Thai Red Curry paste and and 1 T of ginger. I also used on package frozen mirepoix instead of zucchini and red pepper. Did not add lime or cilantro. Served over rice.

I added red pepper flakes, ginger, and more peanut butter. And I served over rice I also made it in a pan instead of a slow cooker. I mixed the ingredients beforehand, put them in the pan until it simmered and got thick. Then I mixed my cooked chicken into the sauce and scooped that over rice 10/10 recipe

might go less on peanut butter but it does need some more flavour to it

Really easy and tasty, served over brown rice instead of noodles and it was awesome, might add more peanut butter for a stronger peanut flavor next time

I added a teaspoon each of ginger and cayenne pepper to give it some heat but otherwise followed the recipe exactly. It turned out wonderfully!