This recipe combines 3, well 4 of my FAV ingredients/foods. And before you harp on me for calling salsa an ingredient, get over it. LOL
For the simplicity of this recipe it is ONE ingredient because it is something that you will have already made ahead of time or purchased. So there, one ingredient.
So now you know one of my three fav ingredients. The other two, peanut butter and garlic! Mmmmmmm. And that wavering fourth favorite, Sriracha. Oh yes, there WILL be sriracha!
So, the REAL reason for this post is give all you a simple but easy, set it and forget meal. I feel like so many slow cooker meals can be so blah after they have cooked all day. Everything tastes like everything else it was cooked with. BUT not this! It’s delicious, and healthy, and if done right, CLEAN!
Now, normally, I like to have more pictures on my posts. However, let me honest… nothing looks pretty cooking in a slow cooker! Ha! I genuinely hope that you have fun with this recipe. Its versatile and so simple, and can be created with things people most likely have on hand.
Slow Cooker Thai Peanut Chicken
2-3 chicken breasts
1/4 cup peanut butter (natural or make your own like I do)
1/2 salsa (make you fav recipe or use a clean one like Muir Glen)
1 tbsp freshly minced or grated ginger
2-3 tbsp soy sauce, tamari, or coconut amino (I use coconut aminos)
juice of 1 lime
2-3 cloves minces garlic
Optional: You can add sriracha to taste in the mixture before cooking or top it with it. Since I’m usually cooking for little mouths, I opt to add it after cooking.
1. Mix all ingredients, except chicken, in a mixing bowl
2. Place half of mixture on bottom of slow cooker. Place chicken on top, then top with the remaining mixture.
3. Cook on low 4-5 hours or high 2-3. Check chicken for doneness as all slow cookers vary. You can shred chicken and mix in sauce or serve as whole breasts. I served mine over zucchini noodles with steam veggies. Top with cilantro, crushed peanuts and MORE sriracha.