Slow Cooker Thai Peanut Chicken (from emilybites.com)

2 lbs boneless, skinless chicken breast
¾ cup of PB2 powdered peanut butter
6 tablespoons water
½ cup Trop 50 orange juice
¼ cup orange marmalade (I used reduced sugar)
1 ½ tablespoons sesame oil
2 tablespoons reduced sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes (more for garnish if desired)
¾ cup canned lite coconut milk

1. Lay the chicken breasts in a single layer at the bottom of your slow cooker.
2. In a large bowl, combine the PB2 and water and stir until creamy. Add the remainder of the ingredients and stir until well combined. Pour the sauce over the chicken in the slow cooker to cover the chicken. Cook on low for 5-6 hours until chicken is cooked through and shreds easily.
3. Remove the chicken to a plate or cutting board and shred with two forks (it should fall right apart). Put the shredded chicken back into the slow cooker and stir into the sauce. Continue to cook on low for another 5-10 minutes without the lid and then serve. Feel free to sprinkle a pinch more crushed red pepper flakes on yours if you’d like some heat.


Serving Size: 9 1/2 servings

Number of Servings: 9

Recipe submitted by SparkPeople user KLM1017.