It’s the start of Memorial Day weekend!! AND also in true fashion their is rain in the forecast! LOL I can’t remember the last Memorial Day weekend we had where it didn’t rain at some point in the weekend. Oh well! Good thing is we won’t be hanging out with anyone so this year bring on the rain! Since we’ll be stuck indoors here’s an easy crockpot meal that we really loved. I served it over rice noodles, but you could serve it over veggies or rice or stuff it in a spring roll wrapper. We used some leftovers as a taco and topped them with some slaw. Anyway you have it, it’ll be a hit. Hope you all have a safe weekend!!
Slow Cooker Thai Peanut Chicken
(Adapted from Five Heart Home)
1 1/2 pounds boneless skinless chicken breasts
1 cup canned coconut milk
3/4 cup chunky natural peanut butter
4 cloves garlic, minced
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes, more or less to taste
1/3 cup chopped peanuts, for garnish
Chopped fresh cilantro, for garnish
Rice, rice noodles, or lettuce leaves, for serving
Arrange chicken breasts in the bottom of a large slow cooker.
In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth).
Pour over chicken.
Cover and cook on LOW for 3 to 5 hours (or until chicken is cooked through and tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM.
Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.