Slow Cooker Swimming Rama Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken broth, soy sauce, peanut butter, garlic, ginger, and red pepper flakes.
• STEP 2.Add chicken breasts to the slow cooker and cook on low for 4-6 hours or until the chicken is cooked through and tender.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 4.Return the shredded chicken to the slow cooker and add the spinach. Cook for an additional 10-15 minutes or until the spinach wilts.
• STEP 5.Serve the Slow Cooker Swimming Rama over steamed rice and garnish with chopped peanuts and cilantro.

Cooking Tips

• For a spicier version, add more red pepper flakes or a dash of hot sauce.
• You can use chicken thighs instead of chicken breasts for a more flavorful and tender result.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the slow cooker during the last 30 minutes of cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the microwave or on the stovetop until heated through.
• Serve the Slow Cooker Swimming Rama with a side of steamed vegetables or a fresh salad for a complete meal.