Crock Pot Peanut Chicken Recipes Recipe For Shrimp

CROCK POT PEANUT CHICKEN

Steps:

• Combine all ingredients in a crock pot.
• Mix well.
• Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked.
• Serve over hot rice or noodles.

CROCK POT HERBED CHICKEN AND SHRIMP

Steps:

• Combine salt and pepper and rub over the chicken pieces.
• In a skillet, brown chicken on all sides in butter.
• Transfer chicken to crock pot.
• In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
• Cover and cook on low for 4-5 hours or until juices run clear.
• Stir in the shrimp.
• Cover and cook on high for 20-30 minutes or until shrimp turn pink.

SLOW COOKER CHICKEN AND SHRIMP WITH FETTUCCINE

Steps:

• Pat the chicken thighs and chicken breasts dry with paper towels. Cut the chicken into chunks.
• Heat the olive oil in a large skillet or saute pan over medium heat. Add the chicken chunks and cook until lightly browned, stirring constantly. Remove the chicken to the slow cooker.
• Add a little more oil to the pan and saute the onion, garlic, and parsley for about 1 minute. Remove the pan from the heat and stir in the wine, tomato sauce, and dried basil. Pour the mixture over the chicken in the slow cooker.
• Cover and cook on LOW for 4 to 5 hours.
• Add the peeled and deveined shrimp to the pot. Cover and cook on LOW for about 1 hour longer.
• Season with salt and freshly ground black pepper, to taste.
• Just before the dish is done, cook the pasta in boiling salted water as directed on the package.

SLOW-COOKER SHRIMP BOIL

Steps:

• Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
• Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
• Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

SLOW-COOKER THAI PEANUT CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray.
• In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
• Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
• Transfer to slow cooker, and pour remaining half of sauce over chicken.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
• Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• 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.

SLOW-COOKER THAI CHICKEN AND SHRIMP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
• Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
• Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.