Thai Peanut Chicken





  • 2lbs, skinless chicken breasts
  • 1 small red or orange bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 white onion, chopped (I used a leek instead.)
  • ½ cup chunky peanut butter
  • 1 Tablespoon lime juice
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons of honey
  • 1/4 cup crushed peanuts for topping


  • brown rice, noodles, or large butter lettuce leaves for lettuce wraps
  • 1/4 cup Cilantro, diced (as a topping)


  • Place peppers and onion at the bottom of the crockpot. This will act as a “stand” for the chicken, so it doesn’t dry out.
  • Next place chicken on top.
  • In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
  • Cook for 3-4 hours on HIGH or 6 on LOW.  When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time.
  • Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or in lettuce wraps! (I used rice noodles. Yum!) Top with peanuts.

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