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Crock-pot Chicken or Veggies with Vegan Thai Peanut Sauce

Author Sonja

Ingredients

  • 1 onion minced
  • 1-2 T olive oil
  • 1 lb. of free-range chicken if possible I 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)
  • 2 carrots chopped

VEGAN THAI PEANUT SAUCE

  • 1/2 cup natural peanut butter can use chunky peanut butter
  • 1/2 cup soy sauce or liquid amminos
  • 1/2 cup water or broth-use vegetable broth for vegan
  • 2-5 garlic cloves minced
  • 1 inch of fresh ginger peeled & grated
  • 1/4 t red pepper flakes or to taste

ADDITIONAL VEGETABLES

  • 2 cups broccoli chopped
  • 1 bell pepper chopped
  • 3 green onions chopped

Instructions

  1. Optional, sauté onions in 1-2 T olive oil until translucent.
  2. 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.
  3. Place onion, cubed chicken (or vegetable substitute), and carrots in the crock-pot.
  4. Coat the chicken mixture with the peanut sauce.
  5. Cover, and cook on high for 3-4 hours, or on low for 5-6 hours, or until the chicken is thoroughly cooked.
  6. 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.
  7. 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.