Another bonus feature of this meal is its versatility. The first night, I had the shredded chicken over rice with cilantro and crushed peanuts. The next day, I wrapped the chicken in a flatout wrap with lettuce and hot sauce for a fast lunch, and then followed that up with lettuce wraps for a side dish with dinner the next night.
Light Crock Pot Peanut Thai Chicken Recipe
4 chicken breasts (frozen is fine)
1 red pepper chopped into bite-sized pieces
1 yellow onion, roughly chopped
1/2 cup peanut butter
Juice of 1 lime
1/2 cup broth (vegetable or chicken, it's all the same here)
1/4 cup light soy sauce
1/2 teaspoon cumin
1 Tablespoon sriracha
1/4 cup chopped cilantro
Lime wedges
Chopped cilantro
chopped peanuts
Place the chicken in a single layer on the bottom of your crock pot, then cover with the chopped peppers and onions. Mix together the peanut butter, lime juice, broth, soy sauce, cumin, sriracha cilantro, then pour over the remaining ingredients. Cook on low for eight hours, then shred the chicken and serve over rice with chopped peanuts, cilantro and a spritz of fresh lime juice.
5 comments:
This is definitely my kind of dinner recipe :)
Yum! This is so perfect!
this sounds amazing!
I like this recipe because it cooks for eight hours. Then I don't get worried about it when I'm at work!
Yes. Making this for lunches next week!
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