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“I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then shred it and package it in amounts suitable for recipes like this. When I want it, it just needs to be pulled out of the freezer and defrosted!” Jeni Pittard — Canon, Georgia
This recipe is:
Contest Winning
Healthy
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving equals 409 calories, 10 g fat (2 g saturated fat), 54 mg cholesterol, 474 mg sodium, 46 g carbohydrate, 6 g fiber, 33 g protein.
Originally published as Thai Chicken Pasta in Healthy Cooking December/January 2010, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 14, 2012 by decar48
Not enough for 2 people. I was still hungry when I was finished. Won't bother with this recipe again. Guess I'm just not a satay kind of pallet!
Reviewed on Jan. 14, 2012 by kanazawa
Sauce a little thick. Will add more liquid next time. I used Mango salsa I had on hand. I will use Rice stick noodles next time.Husband liked.
Sauce a little thick. Will add more liquid next time. I used Mango salsa I had on hand. I will use Rice stick noodles next time.
Husband liked.
Reviewed on Jan. 13, 2012 by Karenbakes
This a very tasty recipe. I will definitely make it again. My whole family loved it. I had to triple the recipe for the sauce though to make enough for four. I also made almost the whole 16oz. box of linguine.
Reviewed on Jan. 13, 2012 by bdstickles
This was so tasty, a great variation on peanut sauce, and so easy too. The salsa added a bit of spice andtomato flavor, the peanut butter was perfect making it creamy. This is a new favorite, will be making often!
Reviewed on Jan. 13, 2012 by jdhennessey
qwm,I have cooked chicken ina crockpot several times. I have done frozen and raw/unthawed chicken breasts. I would probably only fill the crock 1/2 full (no more than 3/4 full) and cook on high until the chicken shreds easily with a fork. Time depends on how much chicken or if it is frozen,etc. I would give it at least 5 hours for a 1/2 crock full. When I use frozen chicken, I don't add water. When I use unthawed, I might put 1/2-3/4 c. water in. If you are worried about the "safety", then start with frozen, but obviously will take longer (8 hours +/-).
qwm,
I have cooked chicken ina crockpot several times. I have done frozen and raw/unthawed chicken breasts. I would probably only fill the crock 1/2 full (no more than 3/4 full) and cook on high until the chicken shreds easily with a fork. Time depends on how much chicken or if it is frozen,etc. I would give it at least 5 hours for a 1/2 crock full. When I use frozen chicken, I don't add water. When I use unthawed, I might put 1/2-3/4 c. water in. If you are worried about the "safety", then start with frozen, but obviously will take longer (8 hours +/-).
Reviewed on Jan. 13, 2012 by sstetzel
qwm I'd like to know SPECIFICALLY how cooking chicken by itself in a crockpot is done safely as it sounds like a great idea. How much can be done at one time? How long should it be cooked (high or low temp) in the crockpot? Should it be put in the crockpot raw? What liquid should be added (water?) and how much? Thanks in advance! Chicken can be cooked safely in a slow cooker, I do it all the time. I usually cook it from a raw state, I've started it both thawed and frozen. If I'm starting from frozen I don't usually add extra liquid. I've done everything from boneless, skinless to whole birds. The skin on any poultry is not terribly attractive from a slow cooker but the mean is usually moist and tender. Refer to your specific manufacturer for specifics or follow a recipe like this one. Keep in mind that newer slow cookers tend to run really hot so your meal might cook faster than the recommended time. I always try a new recipe when I'm around to pay attention. Good luck!
qwm I'd like to know SPECIFICALLY how cooking chicken by itself in a crockpot is done safely as it sounds like a great idea. How much can be done at one time? How long should it be cooked (high or low temp) in the crockpot? Should it be put in the crockpot raw? What liquid should be added (water?) and how much? Thanks in advance!
I'd like to know SPECIFICALLY how cooking chicken by itself in a crockpot is done safely as it sounds like a great idea. How much can be done at one time? How long should it be cooked (high or low temp) in the crockpot? Should it be put in the crockpot raw? What liquid should be added (water?) and how much? Thanks in advance!
Chicken can be cooked safely in a slow cooker, I do it all the time. I usually cook it from a raw state, I've started it both thawed and frozen. If I'm starting from frozen I don't usually add extra liquid. I've done everything from boneless, skinless to whole birds. The skin on any poultry is not terribly attractive from a slow cooker but the mean is usually moist and tender.
Refer to your specific manufacturer for specifics or follow a recipe like this one. Keep in mind that newer slow cookers tend to run really hot so your meal might cook faster than the recommended time. I always try a new recipe when I'm around to pay attention.
Good luck!
Reviewed on Jan. 13, 2012 by popnmim
Will write a review after I make it. But I would like to know about the answer to the question qwm asked in her review of Jan. 13. 2012.Thankyou!
Reviewed on Jan. 13, 2012 by btaylor123
I included some ideas from other reviews--added vegetables, used medium-hot salsa and seasoned chicken--and ended up with a terrific meal. Will be making again soon!
Reviewed on Jan. 13, 2012 by qwm
Reviewed on Oct. 22, 2011 by mangolamont
Soooo delicious! Everyone I've made it for LOVES it! The peanut butter makes the sauce creamy/heavy in a nice comfort-food type of way! MAKE THIS RECIPE!!
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