CrockPot Coconut Peanut Chicken
With Shredded chicken bathed in a thick coconut ginger peanut sauce, with broccoli and pineapple it's a healthy no-fuss meal!
Ingredients
- 14 oz can unsweetened full-fat coconut milk
- ¼ cup soy sauce or tamari
- 1 tbsp sugar
- ¼ tsp dried ginger
- Red pepper flakes leave this out if you don't want it spicy
- 1 tbsp vegetable or avocado oil
- 4 tbsp Mirin or rice vinegar
- ½ cup Creamy peanut butter
- 2 tbsp lime juice
- 2 cloves crushed garlic
- 1.5 cups chopped broccoli
- Salt to taste
- 2 lbs Boneless Skinless Chicken Breast uncooked
- 1 cup pineapple diced into small pieces
Instructions
- Add the coconut milk, soy sauce, sugar, ginger, red pepper flakes (if using), oil, mirin or rice vinegar, peanut butter, lime juice, and garlic to your slow cooker. Whisk until smooth and fully combined.
- Place the chicken breasts into the sauce and use a spoon to coat them completely.
- Cook on HIGH for 2 hours or low for 4 hours
- About halfway through cooking, stir the sauce if needed to prevent sticking. The sauce will thicken as it cooks.
- Stir in the pineapple and broccoli during the last 30 minutes of cooking so they stay tender but not mushy.
- Shred the chicken directly in the slow cooker and serve warm over rice, noodles, or your favorite base.
Tried this recipe?Let us know how it was!