Crockpot Thai Peanut Chicken Quinoa Bowls Recipe
Taylor Kiser | Food. Faith. Fitness.Crockpot Thai Peanut Chicken Quinoa Bowls sound fancier than they are. They're super delicious, and so easy to make, thanks to your...
There are things that my mother did growing up that I never understood.
Things like “The Mommy Handbook.”
This was the elusive book that I somehow never got to see, yet she referred to it every time she made up a new rule that I didn’t like. “I promise Taylor, the Mommy Handbook says that you can’t do that.”
I still don’t understand that one.
Things like making us eat our vegetables AND doing it before we could eat our dessert.
I KIND OF understand that one because, well, healthy. But, I would be much happier in a world where chocolate was the new broccoli. You too? We can stay friends.
And things like making ALL THE DINNERS in her crockpot as soon as ONE leaf dropped from the trees.
And, now that I don’t live at home and have a man that gets hungry all the time, I GET that one.
Who does not love throwing a bunch of stuff into one pot, turning a little knob and PRESTO! There’s a delicious dinner waiting for you when you get home.
I don’t know what kind of wizardry happens in those crockpots but… me likey.
ESPECIALLY when the end result tastes like I went out to my favorite Thai restaurant for dinner…except I don’t have to wear real pants to eat it.
Personally, I don’t think I need to wear real pants to go out to eat, as I think pajamas are a total acceptable option anytime of the day. However, my husband? He says no. Sad day.
Anyway.
This sauce. I mean this in the most normal way possible but, I am totally jealous that the chicken gets to bathe in it for 5 hours. This is one of those rare times that I long to be a tiny little bird in a crockpot.
It doesn’t happen often, so don’t seek help. Yet.
It’s got a little bit of sweet honey, creamy coconut milk, soy for the salty factor and then peanut butter. Because peanut butter makes everything better. Fact.
Pair all that goodness with some tender chicken, fluffy quinoa and some spicy-smooth-crunchy-healthy cabbage slaw and you’ve got a dinner that, well…
cROCKS.
Had to.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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Crockpot Thai Peanut Chicken Quinoa Bowls Recipe
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Ingredients
For the Chicken:- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Natural Peanut Butter
- 2 tablespoons Honey
- 1/2 cup Light Coconut Milk
- 1 teaspoon Fresh Ginger
- 1/2 teaspoon Garlic, minced
- 1 pound Chicken Breast, trimmed of fat
- 1 teaspoon Cornstarch
- 2 cups Water
- 1 cup Quinoa, uncooked
- 1/2 cup Plain Greek Non Fat Yogurt, (or dairy-free yogurt)
- 1 tablespoon Sriracha Chili Sauce, plus more for garnish
- 1 head Napa Cabbage, roughly chopped (about 4 cups chopped)
- 1/2 cup Fresh Cilantro, roughly chopped, plus more for garnish
- Salt
- Toasted Peanuts
Directions
- In a large, microwave safe bowl combine the soy sauce, peanut butter and honey. Microwave for 1 minute, until peanut butter begins to melt. Whisk together until well mixed.
- Whisk the in coconut milk, ginger and garlic. Place your chicken breasts into the slow cooker and pour the sauce on top. Cook on low for 4 hours.
- Once the chicken has been cooking for 4 hours, remove 2 tsps of the sauce and place into a small bowl. Add the 1 tsp of cornstarch into the bowl and whisk until smooth. Pour the cornstarch mixture into the slower cooker, whisking well to incorporate it into the sauce. Cook for another 45 mins to an hour to thicken the sauce.
- While the sauce is thickening, bring the 2 cups of water to a boil. Add in the quinoa, turn down the heat to low and cover the pot. Cook until the water is absorbed, about 15 mins.
- While the quinoa cooks, stir the Greek yogurt and 1 Tbsp of Sriracha together in a small bowl. Set aside.
- In a large bowl mix together the chopped Nappa cabbage, and ½ cup of chopped cilantro. Add in the Greek yogurt and stir until the cabbage is evenly coated. Season with a little bit of salt.
- Remove the chicken from the slow cooker and shred with two forks.
- Divide the quinoa and cabbage mixture between 4 bowls. Top with chicken, toasted peanuts, and additional cilantro and sriracha, if desired. Drizzle on the remaining peanut sauce and DEVOUR.
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- Published:
- Modified:
- Author:
- Taylor Kiser
- Cooking Method:
- Slow Cooker
- Cuisine:
- Thai
- Category:
- Healthy Eating
- Tags:
- Healthy Eating, Healthy, Slow Cooker, Slow Cooked, Thai, Asian, Quinoa, Chicken, Easy Dinners, Dinners
- Related Recipes:
- Healthy Eating Recipes, Healthy Recipes, Slow Cooker Recipes, Slow Cooked Recipes, Thai Recipes, Asian Recipes, Quinoa Recipes, Chicken Recipes, Easy Dinner Recipes, Dinner Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Taylor Kiser
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 300 minutes
Total Time: 310 minutes
Nutrition Facts
Amount Per Serving
