I love crock pot recipes and for good reason! Being a busy mom of two little ones always feels like there is never enough time in the day, especially for cooking! But of course.... we got to eat! I don't want to resort to unhealthy choices for my family and I because of lack of time or planning. All you have to do is throw these recipes together and just forget about it.
This recipe has lot of flavor so you aren't eating plain old shredded chicken from the crock pot! Also, the meat is moist and tender as long as you don't over cook it! I cooked mine for about 7 hours, but it will depend on your slow cooker. Not to mention this makes 5 servings so you have some left overs! I served this chicken with grated cauliflower (as rice) my first night and had it as lettuce wraps and zucchini chips my second night. Variety is key when trying to eat healthy so that you never get bored with your meals.
Crock Pot Thai Chicken
45 ounces raw boneless, skinless chicken breasts (5 Leaner Leans)
1 1/4 cup lite coconut milk (5 Healthy Fats)
1/2 cup PB2 aka powdered peanut butter (4 Snacks)
1/4 cup water
1 tbsp lite soy sauce (1 Condiment)
2 tbsp fresh lime juice (3 Condiments)
1/2 cup salsa (8 Condiments)
1/2 tsp ground ginger (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1 packet stevia - optional (1 Condiment)
Chopped cilantro for garnish
Place raw chicken in the crock pot.
In a medium sized bowl, combine the rest of the ingredients.
Stir until mixed thoroughly. Pour over chicken.
Cook on High for 3 to 4 hours or on Low 6 to 8 hours.
When cooked, shred chicken breasts with a fork.
Stir the shredded chicken with the sauce.
Divide into 5 equal portions.
5 Servings with 1 Leaner Lean, 3 Condiments, 1 Healthy Fat, and 0.8 Snacks per serving
Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.
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