I certainly do not like David being sick, but there’s a big part of me that also loves taking care of him. Getting him a red box movie, making sure he drinks lots of water, serving him breakfast in bed – it is all super fun to be his caregiver. (While washing my hands a lot to attempt to not get the same bug.) This lightened up crock pot thai peanut chicken is what I made today, while doing lots and lots of cleaning as David posted up in bed and watched Captain America.
Great nutty, fresh, savory flavor for a weeknight dinner!
SKINNY CROCKPOT THAI PEANUT CHICKEN
Serves 3-4
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
1/2 cup creamy peanut butter
1 lime, juiced
1/2 cup vegetable broth
1/4 cup soy sauce
1/2 tablespoon cumin
Brown rice
Chopped scallions
Crushed peanuts
Cilantro
Place chicken in the base of crock pot. Top with red pepper and onion.
In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.
Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. Top with scallions, peanuts, and cilantro.
- 4 boneless, skinless chicken breasts
- 1 red pepper, diced
- 1 white onion, chopped
- ½ cup creamy peanut butter
- 1 lime, juiced
- ½ cup vegetable broth
- ¼ cup soy sauce
- ½ tablespoon cumin
- Brown rice
- Chopped scallions
- Crushed peanuts
- Cilantro
- Place chicken in the base of crock pot. Top with red pepper and onion.
- In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.
- Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice.
- Top with scallions, peanuts, and cilantro.
Adapted from Slender Kitchen.