Crock-pot Chicken or Veggies with Vegan Thai Peanut Sauce
AuthorSonja
Ingredients
1onionminced
1-2Tolive oil
1lb.of free-range chicken if possibleI use thighs, but many like breasts, cubed (If you are making this vegan or vegetarian, substitute the chicken with a pound of your favorite stir fry vegetables)
2carrotschopped
VEGAN THAI PEANUT SAUCE
1/2cupnatural peanut buttercan use chunky peanut butter
1/2cupsoy sauce or liquid amminos
1/2cupwater or broth-use vegetable broth for vegan
In a medium mixing bowl combine the 6 peanut sauce ingredients, and stir until combined. Don't worry if the sauce has separated a bit. It will melt and come together in the crock-pot.
Place onion, cubed chicken (or vegetable substitute), and carrots in the crock-pot.
Coat the chicken mixture with the peanut sauce.
Cover, and cook on high for 3-4 hours, or on low for 5-6 hours, or until the chicken is thoroughly cooked.
In the last 20-30 minutes of cooking, add the additional vegetables. You can wait to add the green onion if desired and use it to garnish the dish when serving.
Serve with rice (I cook my rice in the crock-pot) or on a bed of your favorite 100% whole grain or gluten free noodles.