CROCKPOT THAI COCONUT CHICKEN
An easy recipe for a busy weeknight. Just throw 2 chicken breasts in a crockpot in the A.M., cover with coconut milk, spices & broth & let it cook. Serve over quinoa for a healthy dinner.
boneless chicken breast
can coconut milk
creamy peanut butter
Dixie Crystals Light Brown Sugar
(Tamari for gluten-free)
fresh broccoli florets
Garnish: green onions,
sliced, cilantro, chopped, peanuts
Place chicken in bottom of crockpot.
Combine all ingredients except broccoli, edamame and garnishes. Whisk together then pour over chicken.
Cook chicken for 6 hours on low. When time is up, shred chicken with 2 forks. It is not necessary to take out of crockpot as it will just fall apart when you fork it. Do not turn off crockpot.
Crockpot will go to warm setting when cooking is complete. Place broccoli and edamame in crockpot, cover again, and let steam for 30 minutes while you make the quinoa.
To make quinoa, place 1 cup quinoa and 2 cups chicken broth in saucepan. Bring to a boil, cover, turn down heat and simmer for 15 minutes. Remove from heat and fluff with fork.
To serve: Place quinoa is serving bowl and ladle Thai chicken on top. Sprinkle peanuts on top and garnish with green onions and cilantro.
Adapted from recipe found on Dixie Crystals.
CROCKPOT THAI COCONUT CHICKEN https://2cookinmamas.com/crockpot-thai-coconut-chicken/