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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crockpot Thai Chicken Recipe

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This recipe for Crockpot Thai Chicken is from Colleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced
1 small yellow bell pepper, sliced
1 onion, chopped
½ cup raw almond butter
1 lime
½ cup chicken broth
¼ cup wheat free tamari or Bragg’s liquid aminos

Optional:
large butter lettuce leaves for lettuce wraps
¼ cup crushed almonds or cashews for topping
¼ cup Cilantro, diced (as a topping)
Directions:
Directions:
Place peppers and onion at the bottom of the crockpot. This will act as a "stand" for the chicken, so it doesn't dry out.

Next place chicken on top.

In a bowl, mix together almond butter, juice from a half a lime, chicken broth, tamari. Pour sauce over chicken.

Cook on HIGH for 3-4 hours or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time.

Remove from crockpot and enjoy with a large salad or with lettuce wraps and a side vegetable. Top with nuts and cilantro if you’d like.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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