Tender chicken breasts and veggies are slow-cooked in a creamy peanut sauce with linguine for a quick and delicious dinner!
Ingredients :
1 teaspoon vegetable oil
1 small yellow onion thinly sliced
1 pound boneless skinless chicken breasts
¾ cup salsa mild or hot
¼ cup creamy peanut butter
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon lime juice
2 teaspoons Sambal oelek or to taste, optional
1 red bell pepper sliced
1 cup julienned carrots
8 ounces linguine
chopped fresh cilantro green onion and crushed peanuts for garnish, optional
Directions :
In a small skillet, heat the oil over medium heat. Add onion and cook until softened, about 3 minutes.
Add the onion to the bottom of a 6 qt slow cooker. Top with chicken.
In a medium bowl, combine salsa, peanut butter, broth, soy sauce, brown sugar, lime juice and sambal if using. Pour over the chicken.
Top with the carrots and bell pepper. Cover and cook on low for 3 ½ to 4 hours or on high for 2 to 3 hours, until the chicken is cooked through.
Transfer the chicken breasts to a bowl and shred using two forks.
Cook the linguine according to package directions. Reserve 1 cup of pasta water.
Add the linguine and shredded chicken with any juices to the slow cooker. Stir well, adding pasta water if needed. Cover and let the pasta rest for 2 to 3 minutes in the slow cooker to thicken before serving.
Garnish with cilantro, green onion and peanuts if desired.
