Easy Spicy Thai Slow Cooker Chicken Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Mar. 18, 2010
Good and easy. I love thai peanut chicken and my family loves it. I think I would rather have it cooked in a wok w/ bell peppers and to make my sauece from scratch, but for a quickiet this recipe was okay. I did add cilantro, green onions, additional minced garlic, red pepper flakes , soy sauce, and cornstarch to thicken the sauce.
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Cooking Level: Intermediate

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Reviewed: Mar. 16, 2010
This was absolutely delicious! I used 6 whole breasts of chicken and still had a lot of sauce left over. I also added extra chili paste (it wasn't nearly spicy enough for us) and served it over asian noodles.
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Cooking Level: Expert

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Reviewed: Feb. 20, 2010
I must have messed this up somehow. It was really par with a cheap bag-to-skillet meal. I made the dressing as called for, and poured half over the 3 chicken breasts. Added a thawed bag of stirfry veggies. Roomate said he would eat it again, but wouldnt ask for it. I'll try it again with a homemade dressing as opposed to Kraft. Will probably scale the liquid way down.
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Reviewed: Feb. 7, 2010
This had a really nice flavour, I followed recipe exactly, I was a little apprehensive of the heat of the thai chilli paste, I licked a little off the spoon, before I threw it in the sink, it was really Hot! But I went ahead and made. I had to use Kikkoman Brand Toasted Sesame Marinade, 345 ml size, as the kraft one mentioned is not available in Ontario, but I think this was comparable. I made the ginger/garlic paste as supplied, I couldn't find it in the store, I used boneless breast and bone-in skinless thighs (for more flavour). I left this on low while I went to work (I made the sauce the nite before and food processed it and stuck it in the frig), great smell when I got home. I took chicken out of pot and took out bones and roughly sliced and set aside. Turned up crock pot to high with lid on (10 to 15 min.), then I mixed about 2 tablespoons of cornstarch and water, and stirred this into sauce in the pot, it thickened up nicely. I used some Thai stick pasta (very thin pasta, that you just soak for 10 minutes in boiling water, drain and its ready) I mixed everything, including some green beans cooked to still crisp and mushrooms ) (Get those veggies into meals) This was excellent heated back up the next day, and the next day....
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Photo by mik

Cooking Level: Expert

Living In: Uxbridge, Ontario, Canada

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Photo by JARRIE
Reviewed: Feb. 4, 2010
Husband says 3, I say 4. I halved the recipe, but left the chile paste, ginger garlic paste, and peanut butter the same. I really couldn't taste any of those seasonings distinctly, which was fine. I think this would benefit from the addition of a sweetener (like honey or orange marmalade) and red pepper flakes (or whole dried red peppers like restaurants use). My husband wasn't wowed by the flavor, and I wasn't really exactly impressed either. But, this was ready to eat at 5:30, but I had to turn it to "warm" and leave it for several more hours due to a family emergency. That this recipe survived being overcooked by 2-3 hours and still gets a 4 says good things for it. Give it a shot if you like these flavors. Served this chopped up over brown rice, as written makes PLENTY of sauce. Thanks for the recipe! (Photo coming soon.) P.S.--I too tested this recipe using the LIGHT version of this dressing.
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Feb. 3, 2010
This is really good. I made it last night for dinner but wanted to cut calories so used 1/2 bottle of light Kraft Asian dressing. It turned out great with complex flavor that was not overpowered by the Chili sauce. Despite using 1/2 the dressing, we still had 2 cups of liquid in the slow cooker when it was finished that made a great dipping sauce.
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Cooking Level: Intermediate

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