This is a favorite quick meal that requires very little effort. I use it frequently when we have people coming over but I don’t have a lot of time in the afternoon to spend on dinner prep.

I like to use dark meat for this so it’s nice and moist. I buy chicken thighs or drumsticks when they are sale for cheap cheap.

  • Brown all the chicken pieces in a skillet. Don’t do too many at a time because you don’t want too much liquid or steam to build up in the pan. Crispy brown is good, since the crock pot (should I be calling that a slow cooker?) won’t brown anything and beige lumps of food are unappetizing. Move the pieces into the crock pot as they are browned.
  • Once all the chicken is in the crock pot, mix up the sauce and pour it over the chicken. I’m sure I had a recipe somewhere back in the past, but I don’t really use one anymore. I just use a big spoonful of chopped garlic, a big spoonful of ginger paste, and several good shakes of crushed red pepper. Then I add about a half a cup of soy sauce and a half a cup of canola oil. Stir this together really well.

Sauce Ingredients

Pour the sauce mixture over the chicken in the crock pot, turn it up on high, and let it smell up your house all afternoon.

Indonesian Crock Pot Chicken

When you are ready to serve it, pull the chicken out and arrange it on a platter, then ladle all the sauce out into a small mixing bowl. Add a big spoonful of creamy peanut butter and stir it until it’s all smooth and combined. I usually put this in a gravy boat to drizzle over everything – or in Beloved’s case to drown everything.

Make a big batch of jasmine rice in the rice cooker (one minute of hands on time) and steam a head of broccoli then drizzle with sesame oil.

Serve the chicken, rice, and broccoli and the peanut sauce and make sure everyone has plenty of napkins because this is finger lickin’ good. Viking could eat half the crock pot by himself if we let him.


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