Slow Cooker Thai Chicken

A few weeks ago, I tried this recipe from fellow RDN Jennifer Hunt and it has become my new favorite slow cooker chicken recipe! Mix up the sauce and let it slow cook all day.

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 2 tsp sriracha chili sauce
  • ¼ cup creamy almond butter or peanut butter
  • ¼ cup low sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic minced
  • ½ tbsp sesame oil
  • 1 tsp ground ginger
  • ¼ tsp ground black pepper

OPTIONAL TOPPINGS

  • Basil chopped
  • Slivered or sliced nuts such as almonds, cashews or peanuts

Instructions

  1. Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low.

  2. Cook for 6-8 hours. Shred chicken at end of cooking, if desired.

Recipe Notes

  • The sauce can also be made by microwaving all ingredients in a medium glass bowl for 15-30 seconds or until almond butter melts and incorporates thoroughly.
  • This recipe has a bit of spice which makes it taste amazing!  You can reduce the spice by using less sriracha and/or black pepper.

Lower Sodium Options

The sodium comes from the soy sauce, chicken broth, sriracha and possibly nut butter, depending on the brand you use.  To lower total sodium, use No Added Salt Chicken Broth (like Kitchen Basics brand) and choose a nut butter with no added salt (like Trader Joe’s No Salt Almond Butter).

Serving Ideas

  • Over zucchini noodles
  • With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
  • Atop brown rice, quinoa or other whole grain
  • Over whole grain noodles

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