Recipes

Slow Cooker Thai Chicken With Almond Butter Sauce

Let go of the take-out menu and embrace this yummy Slow Cooker Thai Chicken with Almond Butter Sauce.  If you have been craving some Asian-inspired cuisine- here it is!  It might sound a little fancy, but this recipe can be put together in a matter of minutes.  The nutty almond butter sauce is perfectly savory with a hint of sweet and spice!

This recipe is perfect for any family with peanut allergies (like us!).  However, peanut butter or even sunflower seed butter could be used instead.  Although I think the almond butter is quite divine!  Food allergies can often feel quite restricting because they affect the meals of the entire family.  But a little creativity and a few modifications can make almost any type of cuisine a viable option.

Slow Cooker Thai Chicken with Almond Butter Sauce was created one night before heading off to bed.  Bored with some of the same old meals, I began thinking about flavors I wanted to enjoy.  Mind wandering staring into the pantry, I decided to tackle a non-peanut version of Thai chicken.  My kitchen mission is to make every meal, a) family friendly, and b) easy to make.  This recipe is both!  A few other easy family favorites that embody the definition of simple are 6 Ingredient Honey Soy Slow Cooker Chicken, Lemon Herb Chicken, and Tex-Mex Slow Cooker Chicken & Black Beans.

As a lover of food, flavors, and textures, I love to present a wide variety of flavors on the dinner table.  Kids and adults alike can enjoy all types of flavors and cuisine!  This recipe does have a little bit of spice, from the sriracha, which my 2 1/2-year-old really likes.  But, it is easy to reduce or eliminate this ingredient altogether depending on the preferences of your family.

Real food, nourishing family dinners is an achievable goal when you have a few time-saving tools working for you, like a slow cooker.  Serve the Thai Chicken with Almond Butter Sauce with quick-cooking quinoa or brown rice (try out the pre-cooked brown rice in the freezer section).  To lower the carbohydrate, serve over zucchini noodles OR cauliflower rice.  Any way you want to serve it, make sure you drizzle that yummy, nutty sauce all over!

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Slow Cooker Thai Chicken with Almond Butter Sauce

Servings 6
Author Jennifer Hunt, RDN, LD

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 2 tsp sriracha chili sauce
  • ¼ cup creamy almond butter or peanut butter
  • ¼ cup low sodium soy sauce or tamari
  • 2 tbsp honey
  • 3 cloves garlic minced
  • ½ tbsp sesame oil
  • 1 tsp ground ginger
  • ¼ tsp ground black pepper

OPTIONAL TOPPINGS

  • Basil chopped
  • Slivered or sliced almonds or peanuts

Instructions

  1. Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low. 

  2. Cook for 6-8 hours. Shred chicken at end of cooking, if desired.

Recipe Notes

  • The sauce can also be made by microwaving all ingredients in a medium glass bowl for 15-30 seconds or until almond butter melts and incorporates thoroughly.
  • This recipe has a bit of spice which makes it taste amazing!  You can reduce the spice by using less sriracha and/or black pepper.

Lower Sodium Options

The sodium comes from the soy sauce, chicken broth, sriracha and possibly nut butter, depending on the brand you use.  To lower total sodium, use No Added Salt Chicken Broth (like Kitchen Basics brand) and choose a nut butter with no added salt (like Trader Joe’s No Salt Almond Butter).

Serving Ideas

  • Over zucchini noodles
  • With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
  • Atop brown rice, quinoa or other whole grain
  • Over whole grain noodles

Nutrition Per Serving

Calories 273; Total Fat 9g; Saturated Fat 1g; Cholesterol 88mg; Sodium 628mg; Potassium 399mg; Carbohydrate 10g; Fiber 1g; Sugar 7g; Protein 38g

 

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