This recipe is an effortless, time-saving recipe perfect for busy days, offering a deliciously rich flavor with minimal preparation. It makes a great meal for leftovers, as the flavors deepen overnight, ensuring tasty lunches or dinners the next day. By adding extra vegetables, you boost the nutritional value, providing a colorful and well-rounded meal. Pairing it with fibrous carbohydrates like quinoa or brown rice adds fiber, keeping you fuller longer and promoting digestive health.
Prep Time
5 minutes
Cook Time
3 hours
Makes
4 servings
Ingredients
For the chicken:
2 bell peppers, diced
½ large onion, diced
2 garlic cloves, chopped
1½ pounds chicken breast
For the sauce:
1/3 cup creamy peanut butter
2/3 cup low-sodium chicken broth
¼ cup low-sodium tamari sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon chili garlic paste
1 tablespoon lime juice
2 tablespoons cilantro, chopped
Preparation
- Add the bell peppers, onion and garlic to the bottom of your slow cooker, then place the chicken breasts on top.
- In a bowl, whisk the peanut butter, chicken broth, tamari, honey, sesame oil, and chili garlic paste together.
- Pour the sauce over the chicken, then cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Remove the lid, then stir in the lime juice and cilantro.
- Pair the chicken with cooked brown rice, quinoa or barley for added fiber.
- Store leftovers in an air-tight container for 3 to 4 days. The recipe does not freeze well.
Nutrition Information:
Serving Size: ¼ of the recipe (without any carbohydrate)
Calories: 322, Fat: 15 g, Protein: 34 g, Carbohydrates: 15 g, Fiber: 3 g, Sodium: 837 mg
Adapted from: The Almond Eater: https://thealmondeater.com/peanut-crockpot-stir-fry/
