Crock-Pot Thai Peanut Chicken

Name: Crock-Pot Thai Peanut Chicken
Ingredients: 1 1/2 pounds boneless/skinless chicken thighs and/or breasts; small yellow onion, quartered; 1 red bell pepper, diced; 8 ounces baby bella mushrooms; Sauce:; 1 can of lite coconut milk; 1 teaspoon hot or sweet curry powder; 2 teaspoons Thai Red Curry Powder; 2-3 tbsp peanut butter or your favorite nut butter; 2 tbsp reduced sodium soy sauce; 1/2 teaspoon ground ginger; 1/2 tsp. chopped or minced garlic; 1 tablespoons chopped cilantro; 1/2 teaspoon dried basil; dash of crushed red pepper flakes

adapted from several recipes using my favorite flavors! Smells so good when you come home after a long day! Love having all of these spice ingredients stocked when fresh isn't available!

Submitted by: Jessica from St. Charles, Illinois
Yield: 4-6

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Ingredients

1 1/2 pounds boneless/skinless chicken thighs and/or breasts
small yellow onion, quartered
1 red bell pepper, diced
8 ounces baby bella mushrooms
Sauce:
1 can of lite coconut milk
1 teaspoon hot or sweet curry powder
2 teaspoons Thai Red Curry Powder
2-3 tbsp peanut butter or your favorite nut butter
2 tbsp reduced sodium soy sauce
1/2 teaspoon ground ginger
1/2 tsp. chopped or minced garlic
1 tablespoons chopped cilantro
1/2 teaspoon dried basil
dash of crushed red pepper flakes

Preparation Instructions:

Mix sauce ingredients together and pour into crock-pot. Add in chicken and vegetables. Stir until everything is coated well. Cook on low 4 hours. Shred chicken if desired. Serve over rice or quinoa. Garnish with cilantro, basil, lime wedges, peanuts/cashews,etc.

More About This Recipe

I try to lighten up things when I can but you can use regular coconut milk. I have also used peanut butter substitutes like Better N Butter to cut calories and fat. Feel free to add in your favorites vegetables. Sometimes I add zucchini and bamboo shoots. If you garnish with dried cilantro, rehydrate it a bt!

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