PB2 Slow Cooker Thai Chicken
PB2 Slow Cooker Thai Chicken is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 6 and costs $1.29 per serving. One serving contains 220 calories, 26g of protein, and 11g of fat. If you have skinless boneless chicken thighs, light coconut milk, sriracha chili sauce, and a few other ingredients on hand, you can make it. It is brought to you by Shrinking Kitchen. 15708 people have tried and liked this recipe. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. Overall, this recipe earns a solid spoonacular score of 64%. Similar recipes are Slow-Cooker Thai Chicken, Slow Cooker Thai Chicken, and Slow Cooker Thai Peanut Chicken.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 210 minutes
Ingredients:
4 tablespoons chopped cilantro, for topping
3/4 cup light coconut milk
2 tablespoons lime juice
1 tablespoon lower-sodium soy sauce
4 tablespoons PB2 (or 1/4 cup of peanut butter)
1/3 cup chopped peanuts, for topping
1 1/2 pounds boneless skinless chicken thighs (about 6 - 8 thighs)
1 tablespoon Sriracha Hot Chili Sauce (less is best if you don't like heat)
1 packet of Truvia (or a tablespoon of sugar)
Equipment:
bowl
slow cooker
Cooking instruction summary:
Combine 4 tablespoons of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2.Then add in 1 tablespoon Sriracha (or less), 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 packet of Truvia, and 2 tablespoons of ginger. Stir well to combine.Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2 - 3 hours or low for 4 - 5ish hours. Cooking times may vary with different slow cookers. Mine runs really hot, so I cook for lesser amount of time.Serve on top of whole wheat linguine or brown rice. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a mad stir! YUM! (there will be lots of sauce)Top with chopped peanuts and cilantro.
Step by step:
1. Combine 4 tablespoons of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2.Then add in 1 tablespoon Sriracha (or less), 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 packet of Truvia, and 2 tablespoons of ginger. Stir well to combine.
2. Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2 - 3 hours or low for 4 - 5ish hours. Cooking times may vary with different slow cookers. Mine runs really hot, so I cook for lesser amount of time.
3. Serve on top of whole wheat linguine or brown rice. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a mad stir! YUM! (there will be lots of sauce)Top with chopped peanuts and cilantro.
Nutrition Information:
covered percent of daily need
