Crock Pot Thai Chicken
Author: Allie
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Ingredients
  • 2 lbs Boneless, skinless chicken breast
  • 1 Red bell pepper, thinly sliced
  • 1 Orange bell pepper, thinly sliced
  • ½ cup creamy natural peanut butter
  • 2 tablespoons honey
  • 1 tablespoon sriracha
  • ¼ cup soy sauce
  • ½ cup Almond milk
  • 1 teaspoon minced garlic
  • Additional toppings:
  • shredded carrots
  • diced mango
  • peanuts
  • Thai peanut dressing:
  • ¼ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 2 garlic cloves
  • ½ teaspoon ginger
Directions
  1. Add peanut butter, honey, soy sauce , sriracha, Almond milk, and garlic to a medium sized bowl and whisk until sauce is well combined. Add chicken and peppers to the pot and pour in sauce. Cover and cook on low for 6 hours or high for 2-3 hours. Once done, remove the chicken and shred using 2 forks. Return to slow cooker; stir to combine chicken with the sauce.
  2. Serve the chicken over top rice, noodles, salads or lettuce wraps. Add additional toppings and the peanut dressing.
  3. Thai peanut dressing: Combine all ingredients in a blender and process until smooth. Refrigerate till ready to serve. Store in an air tight container in the refrigerator. Recipe yields approximately 1 cup.
Recipe by Key Ingredients at https://keyingredients.me/2017/07/crock-pot-thai-chicken