My PB2 Thai sauce obsession continues…and this time it’s in a super easy slow cooker dish. Ever since I used PB2 to make Thai peanut sauce for Thai Chicken Skewers and then for Thai Chicken Pizza, I’ve been keeping my eyes peeled for more chances to use it again. I found this slow cooker recipe, make a few more tweaks and knew it was the perfect opportunity.
This recipe is one of those fast and easy ones where you can just mix everything together and toss it in the slow cooker. When it’s cooked you simply shred it (it’ll basically just fall apart when you touch it with a fork) and serve it however you like. I sautéed some broccoli slaw in a skillet and layered it in a couple lettuce leaves with the chicken on top to make lettuce wraps and it was a really easy, tasty and low cal/low carb meal, but there are tons of alternate serving options. Serve it over rice or vegetables, use it to make pizza or quesadillas, stuff it in a baked sweet potato…the possibilities are endless! How will you serve it?
¼ teaspoon crushed red pepper flakes (more for garnish if desired)
¾ cup canned lite coconut milk
1.Lay the chicken breasts in a single layer at the bottom of your slow cooker.
2.In a large bowl, combine the PB2 and water and stir until creamy. Add the remainder of the ingredients and stir until well combined. Pour the sauce over the chicken in the slow cooker to cover the chicken. Cook on low for 5-6 hours until chicken is cooked through and shreds easily.
3.Remove the chicken to a plate or cutting board and shred with two forks (it should fall right apart). Put the shredded chicken back into the slow cooker and stir into the sauce. Continue to cook on low for another 5-10 minutes without the lid and then serve. Feel free to sprinkle a pinch more crushed red pepper flakes on yours if you’d like some heat.
Serving Suggestions: This is a very versatile recipe – you can use the chicken in lots of ways! As you can see in the photos, I made lettuce wraps by sauteing a handful of broccoli slaw in a bit of olive oil and wrapping it in lettuce leaves with the shredded peanut chicken. Alternatively, you could just serve this over broccoli slaw or jasmine rice, or you could use the chicken to make Thai chicken pizza or quesadillas. Use your imagination and let me know how you used it!
Yields 9 (1/2 cup) servings. WW P+: 5 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 205 calories, 11 g carbs, 6 g fat, 27 g protein, 1 g fiber