Slow Cooker Thai Chicken
A creamy peanut sauce with peppers, mixed with chicken, and cooked slowly all day to absorb the flavor. Poured over a bed of rice or linguine whole grain noodles and garnished lightly with cilantro and peanuts. This is a Thai-themed favorite and full of protein, fiber (10 grams per serving!), B-vitamins, folate, Vitamin C, Vitamin A, magnesium, manganese, zinc, and phosphorus!
Ingredients:
2 cloves Garlic, minced
2/3 cup Peanut butter
1 cup Low sodium chicken broth
1 lb. Boneless skinless chicken breast, cubed (1 inch)
1 cup Shredded zucchini
1/3 cup Reduced sodium soy sauce
1 tsp Sugar
1 large Red bell pepper, cut in strips
1 tbsp Lime juice
1 cup Cilantro, divided
8 oz Linguine noodles, cooked and drained (can do rice instead!)
Optional: Peanuts for garnish
Directions:
Mix garlic, peanut butter, chicken broth, chicken breast, shredded zucchini, reduced sodium soy sauce, sugar, and red bell pepper in a large crockpot until well combined.
Cook for 2-3 hours on high or low for 4 hours.
When the dish has 30 minutes left to cook, add in lime juice and ½ cup cilantro. Start cooking the linguine noodles or rice at this time.
Serve creamy Thai chicken over a bed of cooked rice or noodles, then garnish each plate with the leftover cilantro (and peanuts if you wish)
Servings: 4 Servings
Serving Size: 2 oz pasta + 4 oz Thai peanut chicken
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