With the Thai Chicken made in the crock pot then spooned onto large lettuce leaves, you've got a "skinnier" and tasty easy weeknight meal!
Author: Sara @ Mom Endeavors
1lbbonelessskinless chicken breasts
2red bell peppersseeded and sliced thinly
1/2cupreduced-sodium chicken broth
2TBSSrirachaif you don't like really spicy, start with 1 TBS, you can add more later
2TBSsoy sauceuse Tamari for gluten free
2heaping TBS peanut butterchunky or creamy, your choice!
cilantro leavesfor garnish
8whole lettuce leavesI like romaine or bibb
In a large crock pot, place red peppers on the bottom, and the chicken breasts on top.
In a small bowl mix with a whisk or fork: chicken broth, sriracha, honey, soy sauce, ginger, and garlic. Pour mixture over chicken/peppers in the slow cooker. Cover and cook on high for 4-6 hours, or low for 8-10 hours.
Remove chicken breasts from crock pot and shred using 2 forks or stand mixer. Return shredded chicken to slow cooker. Add peanut butter and stir until melted and fully mixed. Cook 15 more minutes on high. Turn slow cooker off.
Spoon chicken into lettuce wraps, top with peanuts and cilantro.
*You could attempt to use PB2 powder instead of the Peanut Butter to reduce the calories/points even further.
Recipe courtesy of MomEndeavors.com. Please visit Mom Endeavors for recipe updates and additional tips!