Slow Cooker Thai Peanut Chicken

My PB2 Thai sauce obsession continues…and this time it’s in this super easy Slow Cooker Thai Peanut Chicken dish. Ever since I used PB2 (affiliate link) 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? To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

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Slow Cooker Thai Peanut Chicken

Prep Time: 5 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 5 minutes mins

Calories: 205kcal

This recipe couldn't be easier, and you'll want to put this chicken on everything!

Yield: 9 (1/2 cup) servings

Ingredients

• 2 lbs boneless skinless chicken breast
• ¾ cup of PB2 powdered peanut butter
• 6 tablespoons water
• ½ cup Trop 50 orange juice
• ¼ cup orange marmalade, I used reduced sugar
• 1 ½ tablespoons sesame oil
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons hoisin sauce
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flakes, more for garnish if desired
• ¾ cup canned lite coconut milk

Instructions

• Lay the chicken breasts in a single layer at the bottom of your slow cooker.
• 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.
• 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.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information:

205 calories, 11 g carbs, 7 g sugars, 6 g fat, 2 g saturated fat, 27 g protein, 1 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (1/2 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 5 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints

Weight Watchers Points Plus:

5 per serving (P+ calculated using the recipe builder on weightwatchers.com)

adapted from Taste of Home

Author: Emily Bites

Course: Main Course

Cuisine: American, Thai

Keyword: Crock Pot, Easy Dinner, WW Recipes