Another super simple weeknight meal coming at ya! I have all too frequently shared my adoration for the crockpot but when you can just set it and forget it and have dinner make itself, is there anything NOT to love?! I have numerous pulled chicken recipes that I make in the crockpot and most are Mexican-inspired so this one is definitely a change-up. It couldn’t be easier and it makes enough for several lunches and dinners. Have at it!
Crockpot Thai Peanut Chicken
2 lbs boneless skinless chicken breasts
1 small red bell pepper, sliced
1 small yellow or orange bell pepper, sliced
1 white onion, sliced
1/2 cup chunky peanut or almond butter
2 tablespoons lime juice
1/2 cup chicken broth
1/4 cup coconut aminos
2 tablespoons honey
cilantro, for garnish
Optional: crushed peanuts, for garnish
- Place peppers and onion on the bottom of the crockpot. This will act as a stand for the chicken, so it doesn’t dry out.
- Place the chicken on top.
- In a bowl mix together the nut butter, lime juice, chicken broth, coconut aminos and honey. Pour sauce over chicken.
- Cook for 3-4 hours on HIGH or 6 hours on LOW. When 15 minutes remain, shred chicken with two forks, cover and continue cooking for the remainder of the time.
Serve over cauliflower rice or use as a salad topper or in lettuce wraps. Top with crushed peanuts and cilantro.