Thursday, January 7, 2016

Crockpot Peanut Butter Chicken


4 large chicken breasts
½ cup crunchy peanut butter (I used smooth)
¼ cup soy sauce
¼ cup honey (I used sweet heat honey)
¼ cup vinegar
3 large garlic cloves (minced)
1 tbsp crushed red pepper (optional - I used sriracha hot sauce)
1 tbsp lime juice
Chopped peanuts
1-2 green onions, chopped


Place chicken breasts into your slow cooker.
In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.
Pour on top chicken.
Top with chopped peanuts, chopped green onions and an additional squirt of lime juice if desired.
Cook on low for about 6 hours or until chicken is no longer pink and easy to shred.
Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad

*Don't let the chicken cook too long or it will be dry. Dark meat will be more forgiving.

Adapted from

No comments:

Post a Comment