Description
A crockpot chicken recipe so easy and so flavorful your family will ask for it again and again. This tasty recipe is an easy way to get dinner on the table without the fuss!
Ingredients
Scale
Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup full fat coconut milk
- 3 tablespoons soy sauce or tamari
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 lb chicken breasts
For the Sides:
- 1 cup uncooked rice
- one 17oz bag stir fry veggies (fresh or frozen, or get a variety of your favorite veggies – broccoli, bell peppers, edamame all go great with this!)
Instructions
- Make your sauce by whisking together all of your ingredients, set aside (note: this will be really thick, that is how it is supposed to be! The crockpot will create juices that will thin it out.)
- Put your chicken in the crock pot, and cover with your sauce. Set on low for 3 1/2 – 4 hours.
- Halfway through cooking (if you can), shred your chicken. If you are cooking it while you are at work, you can just shred when you get home and it is done.
- When the the chicken is almost done, make your sides. Cook rice according to instructions (will need about 15 minutes), and for your veggies just saute in a wok or pan over medium heat with some soy sauce and salt and pepper until soft.
- Serve chicken over rice with veggies on the side.
Notes
*Can swap soy sauce for tamari for a gluten free option, or for coconut aminos for a gluten free and soy free option.
**I have also used hot honey for a little kick and it tastes great! I use Mike’s Hot Honey.
Nutrition
- Serving Size: ~1/4 of chicken