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Jennifer Hunt, RDN, LD

Slow Cooker Thai Chicken with Almond Butter Sauce

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Servings: 6
Ingredients Method Notes

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 or tamari
  • 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 almonds or peanuts

Method
 

  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.

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
Nutrition Per Serving
Calories 273; Total Fat 9g; Saturated Fat 1g; Cholesterol 88mg; Sodium 628mg; Potassium 399mg; Carbohydrate 10g; Fiber 1g; Sugar 7g; Protein 38g