Sunday, September 13, 2015

Crock Pot Chicken with Coconut Curry Peanut Sauce

I have to admit that the idea for this dish is not my own... but the original recipe I saw had so many more ingredients in it... that I decided to simplify it and share it with you as I prepared it.  It's a long title I k,now Crock Pot Chicken with Coconut Curry Peanut Sauce but I didn't want to leave out any of the important descriptors!

I understand that there are lots of great peanut flours out there right now... I have yet to try any but PB2 so I am calling for it here. I use it on a regular basis, actually and only enjoy real peanut butter as an occasional treat these days. When I need it in quantities, such as for this recipe, I always use PB2.

Anyway, it's very easy... toss it all into the crock pot and let it simmer for  6 or 7 hours.  And enjoy the aroma as it cooks!  You're welcome.

It is a creamy and very thick sauce. And because this dish has so much meat in it, and I had mine over cauliflower rice, I didn't bother with more veggies as a side dish.  But I think it would be nice with a few slices of steamed carrots or green beans.

Crock Pot Chicken with Coconut Curry Peanut Sauce

Crock Pot Chicken with Coconut Curry Peanut Sauce
Makes 2 large servings
  • 2 large boneless, skinless chicken breasts (approx 12 ounces in total)
  • 1 Tbs curry powder
  • 1/2 tsp coriander
  • 1 clove garlic, peeled, smashed and minced
  • 1 tsp grated ginger
  • 1 cup light coconut milk
  • 4 Tbs PB2
  • 2 green onions, cut into 1/2-inch lengths
  • salt and pepper to taste
  1. Lightly coat crock pot with a non-stick spray for easy cleanup.
  2. Cut chicken into chunks about 1-1/2 inches square and place in the bottom of the crock pot.
  3. Season with salt and pepper.
  4. In a medium bowl, mix the curry powder, coriander, garlic, and ginger.
  5. Add the PB2 and coconut milk and stir altogether till well blended.
  6. Pour the mixture over the chicken and make sure all the pieces are well coated.
  7. Cover the crock pot and cook on LOW for 6 to 7 hours.
  8. Remove and serve over rice, quinoa, or cauliflower rice.
  9. Garnish with green onion slices, and season with salt and pepper to taste.
Per serving.
Weight Watchers P+ = 5.
Calories 240; Protein 39g; Carbohydrates 8g; Fat 8g; Fibre 2g.

Are you a peanut flour fan?  What is your favorite brand?

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