Slow Cooker Thai Peanut Chicken
Slow Cooker Thai Peanut Chicken takes approximately 45 minutes from beginning to end. This recipe serves 9 and costs $1.45 per serving. Watching your figure? This gluten free and dairy free recipe has 221 calories, 25g of protein, and 7g of fat per serving. 118 people have tried and liked this recipe. It works well as a main course. If you have garlic clove, teriyaki sauce, powdered peanut butter, and a few other ingredients on hand, you can make it. It is brought to you by Emily Bites. It is a rather inexpensive recipe for fans of Asian food. Overall, this recipe earns a good spoonacular score of 54%. If you like this recipe, take a look at these similar recipes: Slow Cooker Thai Peanut Chicken, Slow-Cooker Thai Peanut Chicken, and Slow Cooker Thai Peanut Chicken.
Servings: 9
Ingredients:
1 garlic clove, minced
2 tablespoons hoisin sauce
¾ cup canned lite coconut milk
½ cup Trop 50 orange juice
¼ cup orange marmalade (I used reduced sugar)
¾ cup of PB2 powdered peanut butter
¼ teaspoon crushed red pepper flakes (more for garnish if desired)
2 tablespoons reduced sodium soy sauce
1 ½ tablespoons sesame oil
2 lbs boneless, skinless chicken breast
2 tablespoons teriyaki sauce
6 tablespoons water
Equipment:
slow cooker
bowl
cutting board
Cooking instruction summary:
Lay the chicken breasts in a single layer at the bottom of your slow cooker.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.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.
Step by step:
1. Lay the chicken breasts in a single layer at the bottom of your slow cooker.In a large bowl, combine the PB2 and water and stir until creamy.
2. Add the remainder of the ingredients and stir until well combined.
3. 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.
4. Remove the chicken to a plate or cutting board and shred with two forks (it should fall right apart).
5. 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.
Nutrition Information:
covered percent of daily need
