Thai-Spiced Chicken and Carrot Stew (Sue Spitler)

by Sue Spitler on January 1, 2011 - 10:15am

QUEST Vol. 18, No. 1

As featured in 1,001 Best Slow-Cooker Recipes by Sue Spitler, Surrey Books, 2008

Serves 4

One tablespoon peanut butter and ¼-½ teaspoon crushed red pepper can be substituted for the Thai peanut sauce.

1 pound boneless, skinless chicken breast, cubed
1¾ cups reduced-sodium fat-free chicken broth
4 carrots, diagonally sliced
¼ cup sliced scallions
1 tablespoon each: minced gingerroot, garlic, soy sauce, Thai peanut sauce
1 teaspoon sugar
½-1 teaspoon Asian sesame oil
Salt and pepper, to taste
4 cups cooked rice, warm

Combine all ingredients, except sesame oil, salt and pepper, in slow cooker; cover and cook on high 3 to 4 hours.
Season to taste with sesame oil, salt and pepper. Serve over rice.

Download a PDF of this recipe, and three others.

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