- 1 1/2 pounds boneless skinless chicken thighs, cubed
- 1 green pepper sliced
- 1 can coconut milk
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon red curry paste
- 1 teaspoon grated fresh ginger
- 1/2 pound rice noodles
- 1 head of broccoli
- Juice of 1 lime
- Green onions and cilantro for garnish
In a slow cooker, layer green peppers, chicken, and then coconut milk, peanut butter, soy sauce, curry paste, and ginger (mixed together).
Cook covered 5-6 hours on low or 3-4 hours on high, till chicken is cooked.
Twenty minutes before serving, stir in broccoli crowns from one head of broccoli and soak the rice noodles in hot water.
After 20 minutes, stir drained noodles into crock pot. Juice one lime over mixture, stir and serve with green onion and cilantro.
Was I thankful for some inspiration this week from those who linked up some great recipes last week. For starters, I had Easter eggs coming out of my ears.
Thanks to Marcia over at Frugal Homekeeping for some egg salad inspirations. I need some inspiration!
And as a working mom, I am always looking for a quick meal that everyone will eat, sometimes even on the go. And let me tell you, these are answer to my quick meal needs.
They were a hit this week thanks to Kathryn at Talking Dollars and Cents. These quick and easy BBQ cups will be a staple for fast meal needs.
One thing that I wish we had on the farm is more access to a variety of ethnic restaurants. Besides the Americanized China buffet and Mexican joints, there aren’t many within 25 miles of our house.
Angie over at Successful Together inspired me as well with her Teriyaki Chicken.
So, despite the fact that my husband hates Asian flavored food, I occasionally make it just to introduce the kids to a variety of flavors. This week, I tried my had at a slow cooker Thai Chicken.
Hubby didn’t make it home to enjoy. However, Princess loved it. Boo refused to eat it. Sheldon, our beloved Beagle, ate up what was left on Princess’s plate when she ran to the bathroom. Guess he loves Thai too!!
Best of all, this was a slow cooker meal. Start with some boneless, skinless chicken thighs. My new chicken love. I don’t really like white meat. Flavorless. Might as well eat tofu. Well, not really. But I am so thankful for the boneless, skinless thighs for easier use of dark meat.
I grab some not so ordinary ingredients to pair up with my thighs, plus some soy sauce.
Mix the can of coconut milk with one tablespoon for red curry paste, two tablespoons of peanut butter, a teaspoon of grated ginger and a tablespoon of soy sauce.
Slice up the green pepper, or whatever color of pepper you have handy, and cut up the chicken into bite size pieces. Layer the peppers and then the chicken and then pour your sauce over top.
Cook until chicken is completely cooked. Five to six hours on low or three to four hours on high heat in the crock pot.
Twenty minutes before eat time, cut up one head of broccoli crowns and stir into the chicken.
At the same time, grab some rice noodles and get them soaking in hot water. I used a half of a package.
Then mix the drained noodles into the chicken and broccoli and squeeze juice from one lime over top.
Garnish with green onions and cilantro.
What’s cooking in your world? Link up your meaty recipes. Visit some of the great recipes that others are sharing and be sure you grab the button to put somewhere on your blog so others know where you linked up to.