Slow Cooker Thai Peanut Chicken
Ingredients
The chicken
-
2
lbs
boneless skinless chicken breast
The sauce
-
¾
cup
PB2 powdered peanut butter
-
6
tablespoons
water
-
½
cup
Trop 50 orange juice
-
¼
cup
orange marmalade
-
1 ½
tablespoons
sesame oil
-
2
tablespoons
reduced sodium soy sauce
-
2
tablespoons
teriyaki sauce
-
2
tablespoons
hoisin sauce
-
1
clove
garlic, minced
-
¼
teaspoon
crushed red pepper flakes
-
¾
cup
canned lite coconut milk
Instructions
- 1. Lay the chicken breasts in a single layer at the bottom of the slow cooker.
- 2. In a large bowl, combine the PB2 and water until creamy.
- 3. Add the remaining ingredients to the bowl and stir until well combined.
- 4. Pour the sauce over the chicken in the slow cooker.
- 5. Cook on low for 5-6 hours until the chicken is cooked through and shreds easily.
- 6. Remove the chicken, shred it with two forks, and return it to the slow cooker to mix with the sauce.
- 7. Cook for an additional 5-10 minutes without the lid before serving.
Nutrition Facts (estimated)
Servings
9 (1/2 cup each)
Calories
205
Total fat
6g
Total carbohydrates
11g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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