Creamy Slow-Cooker Peanut Chicken and Broccoli

thekitchn.com

Tricia

3 pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks

1 tablespoon cornstarch

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 bunch scallions, chopped

4 cloves garlic, minced

1 (2-inch) piece fresh ginger, peeled and minced

2 cups low-sodium chicken broth

½ cup smooth peanut butter, preferably natural

3 tablespoons soy sauce

1 to 2 tablespoons Thai red curry paste

4 teaspoons granulated sugar

1 ½ pounds broccoli crowns, cut into bite-sized florets

subheading: For serving:

Steamed rice or rice noodles

Chopped roasted peanuts

Chopped scallions

Asian chili-garlic paste

Directions at thekitchn.com

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