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.