Slow Cooker Thai-Inspired Peanut Chicken
Ingredients
The Chicken and Vegetables
-
1½ – 2
lbs
boneless, skinless chicken breast or thighs, cut into bite size pieces
-
1
medium
yellow onion, diced
-
1
medium
red bell pepper, diced
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
5-ounce carton or bag
fresh baby spinach
-
¼
cup
juice of lime
The Peanut Sauce
-
4
cloves
garlic, minced
-
1
cup
light or full-fat canned coconut milk
-
½
cup
natural creamy peanut butter
-
¼
cup
coconut aminos
-
2
tablespoons
rice vinegar
-
1
tablespoon
honey (optional)
-
2
teaspoons
toasted sesame oil
-
1
teaspoon
fish sauce (optional)
-
2
teaspoons
grated fresh ginger
-
½
teaspoon
crushed red pepper flakes
Optional Garnishes
-
to taste
chopped peanuts
-
to taste
cilantro
-
to taste
sliced green onions
Instructions
- Place the chicken pieces, diced onion, and red bell pepper in the slow cooker and season with salt and pepper.
- In a bowl, whisk together the peanut sauce ingredients until combined.
- Pour the sauce over the chicken and veggies in the slow cooker and cook on low for 4 to 4½ hours until the chicken is cooked through.
- Stir in the spinach leaves and lime juice, then heat for a few more minutes to wilt the spinach.
- Serve over rice or noodles and top with desired garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
340
Total fat
17g
Total carbohydrates
15g
Total protein
31g
Sodium
572mg
Cholesterol
65mg
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