(Crock-pot) Skinny Thai Chicken with Peanut Sauce
Ingredients
Ingredients for Chicken:
- 6 chicken breasts (4 ounces each) boneless, skinless (24 ounces total)
- 1½ cups onions, diced
- 1¼ cups red bell pepper, diced
Ingredients for Sauce:
- ½ cup salsa (medium heat), I used Pace Chunky Salsa
- ⅓ cup + 1 tablespoon peanut butter, chunky or smooth
- ¼ cup reduced-sodium soy sauce (for gluten-free, use Tamari soy sauce)
- 2 tablespoons water
- 2 tablespoons rice vinegar or other white vinegar
- 1 tablespoon sugar
- 2 teaspoon garlic, minced
- ½ teaspoon red pepper flakes
Ingredients for Serving:
- 12 cups cabbage, shredded
- 6 tablespoons green onions, diced, for topping, optional
Instructions
- Add chicken, onions, and red bell peppers to the bottom of the crock-pot.
- In a small bowl, add all sauce ingredients and blend well. Pour over chicken and vegetables. Be sure everything is coated well.
- Cook on low heat for 4 hours or on high heat for 2 hours. Once done, remove chicken, cool slightly, and shred or dice into small pieces.
- Just before serving: Add cabbage to a large bowl and steam in microwave for 2-3 minutes, until soft.
- To serve: Place about 1½ cups steamed cabbage on each plate. Top with 1 cup chicken including sauce.
- Freeze any leftovers, if desired. Add cabbage, chicken, and sauce to individual containers and freeze.
Nutrition
Serving: 2.5cupsCalories: 252kcalCarbohydrates: 21gProtein: 31gFat: 11gSaturated Fat: 3gCholesterol: 55mgSodium: 563mgFiber: 7gSugar: 5gBlue Smart Points: 4Green Smart Points: 5Plus Points: 7