Crockpot Thai Peanut Sauce Chicken

INGREDIENTS

• 3 chicken breasts

• 1 can of coconut milk

• 1 cup chunky natural peanut butter (I used Adam’s Chunky Peanut Butter)

• 4 cloves garlic, minced

• 3 tbsp honey

• 3 tbsp gluten free soy sauce

• 2 tbsp lime juice

• 2 tbsp rice wine vinegar

• 2 tsp red chili flakes

• Brown rice (I use Trader Joe’s frozen brown rice, 1/2 cup per serving)

TOPPINGS

• Lightly salted peanuts, chopped (1 use 1 tbsp per serving)

• Fresh Cilantro

DIRECTIONS

1. Arrange chicken breasts on the bottom of the crockpot.

2. Combine coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar and red chili flakes in a bowl and mix well. Pour over chicken.

3. Cover and cook on high for 3-4 hours or low for 6-8 hours.

4. Once chicken is fully cooked, shred it and return to the crock pot with the sauce.

5. Serve over brown rice and garnish with chopped peanuts, additional red chili flakes and cilantro.

If you are following the 21 Day Fix, 3/4 of a cup is your serving size. I put 3/4 cup of the chicken mixture over 1/2 cup of brown rice and garnish with 1 tbsp of chopped peanuts and add cilantro and red chili flakes. This counts as 1 red, 1 yellow, 1/2 orange and 3 tsp.

This is GREAT as leftovers too! 

Enjoy!

xoxo – Jess