Slow Cook Thai Chicken

"Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce..." See more. I thought it was very good and was not put off by the scent or color. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again."

"I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more..." See more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory. "

"What a tasty dish! As per others' suggestions, I increased the chicken broth to 1 cup; decreased the peanut butter to 1/2 cup, the cumin to 2 tsps, and the crushed pepper to 1/4 tsp (not a big fan of ..." See more"hot"); and added 1/2 tsp. curry powder. Other than that, I followed the recipe. I found 4-1/2 hours of initial cooking time to be perfect. The sauce was just right, not too spicy, but rich and flavorful, and with a nice consistency that was thick enough to spoon over spaghetti noodles (my substitute for Thai noodles) without being runny. I also disagree with those who said it didn't look appetizing. I sliced the red bell pepper into strips, and they added a nice confetti-like color along with the bright green cilantro garnish. All in all, a winner in my book!"