Slow-Cooker Thai Peanut Chicken.

To say that things have been busy around here is an understatement.

Tonight I start class back up again (last first day of school EVER!) and work has been a total circus. I knew my meals would get totally out of whack from running around, so I made sure to prep this super easy chicken to have for leftovers throughout the week. I can honestly say that I made it more out of convenience than anything else, but when I tried it and it tasted like heaven I was very pleased.

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

This versatile meal comes together in about 10 minutes of prep time. Throw everything in the crockpot and go about your business until 3ish hours later when you can dig in! It’s healthy, inexpensive, and if you’re a peanut butter lover like me you’re going to need to make this asap. My favorite is putting it in a collard wrap (who knew those were so delicious?!), just make sure you shave down the stem with a knife before you try to bend it otherwise it’ll snap! (Legally Blonde reference, anyone?)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Slow-Cooker Thai Peanut Chicken

(adapted from this recipe)

1.5 lbs boneless skinless chicken breasts

1 cup canned lite coconut milk

4 cloves garlic, minced

3/4 cup chunky natural peanut butter

2 tbsp honey

3 tbsp low sodium soy sauce

2 tbsp lime juice

2 tbsp cider or rice vinegar

1/2 tsp crushed red pepper

fresh cilantro

quinoa or collard wraps for serving

  1. In a slow-cooker, arrange the chicken breasts. In a medium bowl, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, vinegar and red pepper. Pour over chicken.

2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is tender. Reduce the heat on the slow-cooker to warm and shred the chicken. Let cook for 15 more minutes to allow the chicken to absorb the sauce.

3. Serve the chicken over quinoa and top with cilantro, or inside a collard wrap! Just be sure to trim the stem of the collard down to the same level as the leaf to make it easier to wrap. (I actually use 2 collard leaves in case one has holes so the sauce doesn’t seep through!)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Be back soon, friends. Have a great week!

xo Jordan

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