Stir a few ingredients together in your slow cooker, add chicken breasts and you’ve got a chicken dinner with a velvety Thai peanut sauce ready when you are. We add crisp-tender broccoli, but green beans, carrots, baby corn or a long list of other veggies are welcome. The trick is to briefly microwave or steam the veggies and stir them through the sauce right before serving so they’re not overcooked. Serve over brown rice or quinoa.
Active time: 10 minutes | Total time: 4 hours Ingredients Directions In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce and curry paste until smooth. Stir in the onions, lemongrass and garlic. Add the chicken and stir to combine. Cover and cook on low until an instant-read thermometer inserted into the thickest part of a chicken breast registers 165°F (74°C), about 3 1/2–4 hours. Combine the broccoli with 2 tablespoons water in a bowl and microwave on high until crisp-tender, 4 minutes. Alternatively, steam the broccoli on the stove, 3 minutes. Drain. Place chicken breasts and broccoli on a serving platter, set aside. In a small bowl, combine the potato starch with 1 tablespoon cold water. Add to the slow cooker, adjust heat to high, and cook, stirring frequently, until the sauce has thickened, about 2 minutes. Pour over the chicken and broccoli and serve. Serves: 4 | Serving Size: 1 chicken breast, 2/3 cup (60g) broccoli, 1/4 cup (44ml) sauce Nutrition (per serving): Calories: 351; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 124mg; Sodium: 510mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 8g; Protein: 20gSlow Cooker Peanut Chicken With Broccoli
