Crockpot Thai Peanut Chicken

People, I’ve made a decision to start eating like a grownup. I started this venture back at the end of May, with the help of my (now) friend Izzy Libman, a personal trainer and nutrition coach. I had the whole workout commitment thing down, but the food part was eluding me. My brother (also a trainer, among other things), suggested I try Izzy’s Clean Slate 28 program. He promised that this would not be a traditional diet. No shakes.  No pyramid scheme. It’s all about changing my relationship with food, creating good habits, yadda yadda.

I was still skeptical, as I’m not one for diets. Never have been. I gained weight on South Beach and Atkins (yes, I had my my thyroid checked and it is fine). Gave Weight Watchers a half-assed try, but it was too much counting and calculating for me. Whenever I’d try to track my food, I’d lie on my food journal about how much I was eating. Really, how dumb is that? Lying to myself!

Still, I thought what the heck. I have the month of June where I won’t be able to get to the gym (with The Girl off of school and not yet in camp), so it seems like a good time to focus on the food thing. Well, the whole CS28 program, combined with what I learned in Izzy’s free kickstarter kit has really made a difference for me. I’m eating so much better, not hungry, not feeling deprived (NOTHING is off limits – including my mommy juice), have more energy than I have had in years, and yes, I’ve lost weight (a good, reasonable amount for the time period, but nevermind the numbers – after all, results will vary).

I’ve also found some fab new recipes that work as one dish meals. There’s that frittata I’d posted about a few weeks back. And now here’s another fave that I’ve modified ever so slightly from the CS28 receipe booklet – Thai peanut chicken in the crockpot. I know that “crockpot” does not scream summer, but this is a great, year-round dish. I make it at the beginning of the week and have a healthy, veg-forward lunch for the rest – just heat and serve. It doesn’t photograph well, but I did want to include a photo so you don’t think you effed it up. It does look pretty gross, but it’s sooooo good!

Thai peanut chicken on cauli-rice

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 small red or orange bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 white onion, chopped
  • 2 cups raw spinach (I like baby spinach)
  • ½ cup chunky peanut butter
  • 1 Tablespoon lime juice
  • 1 Tablespoon honey
  • ½ cup chicken broth
  • ¼ cup coconut aminos (by the soy sauce at the grocery)

Directions:

  1. Place peppers, onion, and spinach at the bottom of the crockpot. Veg on the bottom keeps the chicken from drying out.
  2. Next place raw chicken breasts on top.
  3. In a bowl, mix together peanut butter, lime juice, chicken broth, coconut aminos, and honey. Pour sauce over chicken.
  4. 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.
  5. Remove from crockpot and serve over brown rice or cauliflower rice*.

* To prepare cauliflower rice, I just sautée it with a little olive oil. If you like, you can season with salt, pepper, garlic, or whatever floats your boat.

Leave a Reply

Your email address will not be published. Required fields are marked *

*