The 4-Step Crock Pot Dinner That Will Save You on Busy Days
My least favorite part of using the Crock Pot? Food that comes out hours later with seriously drab colors. Not the case here with this fiery-red Thai-style chicken that uses simple ingredients — and not very many of them, I might add. I also dislike when a Crock Pot recipe’s directions are any more difficult than “mix ingredients in Crock Pot and cook for eight hours.” I mean, if it’s supposed to be easy, it better be easy. This recipe fits the bill: All it takes is four very easy steps, and you’ve got dinner. And you barely have to spend any time in the kitchen! (Hello, lifesaver on busy days.)
After making this, my house smelled stupendous all day and the meal tasted even better than it smelled. I suggest you whip this up tonight then pack leftovers for tomorrow’s lunch to eat over torn butter lettuce for an almost too good to be true two-for-one meal.
Recipe: Crock Pot Thai-Style Chicken
1 c. hot or medium salsa
1/4 c. peanut butter
Juice of 1 lime
1 tbsp. tamari or soy sauce
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
2 1/2 lb. boneless, skinless chicken breasts
1/2 c. chopped roasted peanuts
1/4 c. finely chopped fresh cilantro
Rice, for serving
1. Whisk salsa, peanut butter, lime juice, tamari/soy, ginger and garlic in Crock Pot until blended. Add chicken and toss to cover in sauce.
2. Set Crock Pot on low for 6 hours or high for 4 hours.
3. Meanwhile, cook rice.
4. Once the mixture is done cooking in the Crock Pot, shred chicken in Crock Pot with two forks and stir to coat in sauce. Serve chicken over rice. Sprinkle each serving with chopped peanuts and cilantro.
Per serving, accounting for 8 servings: 383 calories, 19.2 fat grams, 482 milligrams sodium, 578 milligrams potassium, 6.1 grams carbs, 1.9 grams dietary fiber, 2.2 grams sugar, 46.3 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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