Isn’t every day a crockpot kind of day?
I know today is! Even though I made this for Sunday night dinner, tonight is just as wet and icy. Which is crazy considering yesterday was 60 degrees and I was running outside before work. I said to the BOY that I don’t know of anyone else who uses their crockpot as often as we do. We had a cold and lazy weekend, so when I woke up Sunday morning, I immediately went searching through my cookbooks before heading out to the grocery store. With an ice storm heading our way, there was a chance that we’d be spending all day indoors (which is exactly what happened). For lunch, I made the most amazing Lentil Chili. Then after the Indiana game, the BOY helped me throw dinner into the crockpot.
He chopped up the onion, red pepper, and chicken, and I told him he would definitely get props when I posted this recipe on the BLOG.
I pulled out the food processor to make homemade peanut butter and then used it to make the peanut sauce.
This recipe is perfect for two people because we were quickly able to get chicken and veggies in the crockpot and this sauce pureed in the food processor.
I include this second picture just so you can see how liquidy the peanut sauce is. This worried me a bit, but everything thickened up in the crockpot.
The other benefit of having a friend in the kitchen (besides the fact that I like hanging out with the BOY) is that they can take some action shots!
So I should preface this by telling you that although I truly enjoy peanut butter, I’ve never been a huge fan of peanut flavored chicken when eating out.
However, this dish is UN-BE-LIEVE-ABLE!
The light peanut taste blends beautifully with the strong Asian flavors and hint of a kick!
And if possible, I found this even better leftover for lunch! The flavors were stronger, and I ate slowly savoring each and every bite. Based on the BOY’s reaction, I definitely see this recipe getting moved into our monthly rotation, and I have been sharing the recipe with everyone I know. As a confused mother nature continues to throw thunderstorms, hail, snow, and ice our way, there is no better appliance than your slow cooker to create healthy comfort food!
Let me know what you’ve been making to stay warm this winter and Stay Safe!
Clean Peanutty Thai Chicken
Form The 150 Healthiest Slow Cooker Recipes on Earth
1/2 cup smooth peanut butter (I recommend homemade)
1/2 cup chicken broth (or homemade stock)
1/4 cup low-sodium tamari sauce
juice of 1 lime
1 tbsp rice wine vinegar
4 cloves garlic, minced
1-inch chunk peeled fresh ginger
1 tbsp honey
1/2 tsp red pepper flakes *can adjust or omit to change the heat of the dish!
1 sweet onion, chopped
1 red bell peppers, cored, seeded, and chopped
1 1/2 lbs boneless, skinless, chicken breasts, chopped
In the bowl of a food processor, combine the peanut butter, broth, tamari, lime juice, vinegar, garlic, ginger, honey, and red pepper flakes. Process until smooth, scraping down the sides as necessary, and set aside.
Combine the onion, bell pepper, and chicken in the slow cooker and pour the sauce evenly over all. Stir gently to coat. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours until the chicken is cooked through but still juicy. Don’t overcook!