Reviewed: Jan. 31, 2009

I think we are just not in to Thai. I have never cooked with peanut butter before so I was questioning this recipe from the beginning if this one was for me.

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candies

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Reviewed: Jan. 30, 2009

good, even better as a left over! kids loved it!

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rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Reviewed: Jan. 29, 2009

I made this exactly as per the recipe - it was fantastic! The only change I will make next time is to put the capsicum (peppers) in towards the end of the cooking time, probably with some green beans - that would make it 5 stars. I would also call this Satay Chicken rather than Thai Chicken, but I'm not going to quibble when it was so good - it was over 45C (that's 114F!!) today, so it was great to have a tasty meal with so little effort.

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CarrieLou65

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Jan. 29, 2009

Very good flavor. I prepared exactly as directed....it was a bit soupy and I probably would cook it a little shorter the next time as the red peppers just sort of blended into the mixture. I served it over egg noodles in a bowl and with the toppings it was delicious. I would make it again. Thanks.

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ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 28, 2009

This tasted quite yummy (even if not "authentic"). One important point is to not put the peppers in until after the peanut butter, otherwise they literally dissolve. I would also increase by 50% the chicken stock, cumin, soy sauce so that the sauce covers the chicken completely in the crock pot. But the peanut butter/soy sauce flavor was quite good, and the chicken's consistency was equally as good.

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SIRSETHALOT

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Reviewed: Jan. 28, 2009

My family loved this! I'll definitely be making it again. I added only 1/2 cup PB, instead of 1 cup. Very tasty!

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bramble

Cooking Level: Intermediate

Home Town: Morton, Illinois, USA

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Reviewed: Jan. 28, 2009

This was good. I gave it four stars because it needs something to offset the sauce. Maybe some veggies or something. Either way, we still ate it two nights in a row, the leftovers were just as good at the first night.

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Leah24

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

I decided to make this based on the ingredients but was slightly concerned because of the reviews. My family LOVED this dish and it was so easy to make. I did add more broth and less peanut butter like suggested. I also started this meal at 4 pm so I cooked it on HIGH and it was done by 7pm.I cut up the chicken in bite size pieces and served over rice. The key is not to skip the garnish. I chopped lots of cilantro, green onions and some peanuts. I served it with lime wedges on the side. Yum!

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n_f_c

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Made this and served with rice noodles, and spring rools. Was a hit in my house!!

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Bridget

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Reviewed: Jan. 28, 2009

We (the two adults in the family, the 4 year old did not eat it) really enjoyed this when I took suggestions from some other reviews. I used coconut milk, not chicken broth. I added a bit more garlic. I cut the cumin in half. And, I used chicken thighs (with bone). We cooked enough to have the night of and the next day for lunch, both were fine. I served it with brown rice. I was asked to keep the recipe to make it again.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 27, 2009

I have to say, that for someone who does NOT like peanut butter, this was pretty darn good! I already had leftover chicken so I used that instead and follow the recipe (except for the 5 hours on the crockpot. Will do that next time because I LOVE my crockpot.. For my own taste, I added more lime juice (about another 1/4 cup) and 1/2 cup more chicken broth. I used Sesame seed oil to warm up the chicken (remember, I didn't do the crockpot part this time). Next time, I will reduce the peanut butter down to 1/2 cup as someone suggested (again, just MY personal preference), to save calories and to make the pb taste a little lighter. It definitely needs enough pepper flakes, but I added that at the end so my 7 year old could eat it and...she loved it! Served it with sesame green beans (green beans cooked with sesame oil, soy sauce and garlic) and coconut rice (rice cooked using 1/2 coconut milk + 1/2 water) and it was a total hit! Authentic or not, this is a keeper!!

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Marissa's Mommy

Home Town: Bothell, Washington, USA

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Reviewed: Jan. 27, 2009

I tried this recipe tonight for something different. We like all kinds of ethnic foods with rich flavor. I added a tad bit more salt to it, but followed the recipe as it was. The chicken was very tender and moist. I served it over pad thai noodles. I thought it was very good for a crock pot dish. Thanks. I'll definitely make this again.

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Penny

Cooking Level: Expert

Home Town: Mays Landing, New Jersey, USA

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Reviewed: Jan. 27, 2009

This is a keeper. Everyone was reluctant with the peanut butter, but it was awesome. Did it exact to the recipe except my husband added more broth and mushrooms. Still very good.

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anne55

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Reviewed: Jan. 26, 2009

No review yet but you will definitely get one. For now, it was just interesting reading these reviews. You have really sparked my interest. Cheers

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 26, 2009

Don't know why I tried this recipe...don't like the chicken breast, don't like crockpots and cannot eat red bell peppers. I used the whole thighs, substituted julienned carrots for the peppers and used a large heavy skillet to cook with. Seared the thighs in a little olive oil then proceeded with the rest of the recipe, simmering for one hour total. Served over rice noodles and slivered cabbage and carrots. OMIGOSH...it was incredible! Hubby loved it! I did use a few extra red pepper flakes because I love spicy hot and plan to use this recipe many more times with wild duck and pheasant as well. Thanks for sharing!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

This recipe is good. It is not meant to be authentic thai food. It is meant for someone wanting to use their slow cooker and incorporate thai "like" flavor into a slow cooker meal. People are being too harsh on the recipe. If you have a urge for authentic thai food then don't look up recipes in the slow cooker category. If you do not like spicy food then adjust the pepper and cumin. The reviews are for ideas and what worked and didnt not to bash it because it is not authentic. It is a good slow cooker meal for people who like pad thai sauce incorporated into a slow cooker meal.

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Bridgetshea

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 25, 2009

So delicious I can't believe that I made it.

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emmamama

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Reviewed: Jan. 25, 2009

If there was an option to give this no stars, I would. I LOVE Thai food, I make Thai food I thought maybe the people giving it bad reviews didn't know about real Thai food. Now I know that the only people who like this are people who either don't know what real Thai food tastes like or they have no taste buds. I should have known better when I read that you combine peanut butter and red bell peppers in a crockpot. Should have used fish or peanut sauce and coconut milk. Actually, should have just make it like I normally do by stir frying the proper way. Needless to say, I rinsed all the chicken off, stir fried it with some rice noodles, and ate it that way.

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paulac

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Reviewed: Jan. 25, 2009

Being married to a Thai, her dislike of a 5 hour slow cooker was apparent at the start But I made it anyway. Used the 14 oz of chicken broth, increased the fresh lime juice, & barely detected the peanut flavor.Added a dollop of sour cream day after & enjoyed it for lunch.May try adding some white wine next time.Not authentic Thai anyway so modify away.

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M. Phillips

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fountain Valley, California, USA

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Reviewed: Jan. 25, 2009

Was very good but I took the advice of other reviewers and increased the broth to one cup and decreased the pb to a half a cup. I used chicken thighs and only took 4 hours to cook.

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Meggie Joel

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