Slow Cooker Peanut Chicken

Combine 1 pound boneless, skinless chicken breast or thighs with creamy peanut butter paste in a slow cooker. Add 1 cup of chicken broth, 1 medium zucchini sliced into thin rounds, 2 bell peppers sliced into strips, 2 tablespoons of soy sauce, 1 clove minced garlic, and 1 tablespoon sugar. Cover the slow cooker and cook on High for 1 hour. Stir, then cover and continue cooking until the chicken is cooked through and the vegetables are tender, which may take an additional 2 to 3 hours. Stir in a squeeze of fresh lime juice.

If the sauce is too thin, mix 1/2 tablespoon of cornstarch with a small amount of water to form a smooth paste. Whisk the paste into the peanut butter sauce and allow it to cook until thickened, creating a rich and creamy consistency. Taste the dish and adjust the seasonings as needed to achieve your desired flavor.

While the sauce is cooking, fill a large pot with salted water and bring it to a rolling boil. Cook 8 ounces of linguine according to the package instructions until it is tender yet still retains some firmness in the center. Drain the noodles and stir them into the chicken and sauce mixture. Finally, garnish with chopped peanuts to add a crunchy texture and nutty flavor to the dish.