Slow Cooker Thai Peanut Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
42.0 ounces Chicken Breast (cooked), no skin, roasted1.5 cup thai kitchen coconut milk lite4.0 clove Garlic3.0 tbsp Honey3.0 tbsp Soy Sauce1.0 fl oz Lime Juice1.0 tbsp Nakano Seasoned Rice Vinegar0.5 cup Peanuts, Great Value Unsalted Dry Roasted Peanuts4.0 tbsp Cilantro, raw24.0 tbsp Bell Plantation PB26.0 fl oz Water, tap
Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together water, peanut butter powder. Add coconut milk , garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.
Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.
Serving Size: Serves 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user HSANDERS80.
Serving Size: Serves 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user HSANDERS80.
Nutritional Info Amount Per Serving
- Calories: 348.9
- Total Fat: 12.3 g
- Cholesterol: 92.2 mg
- Sodium: 592.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.6 g
- Protein: 43.5 g
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