(Crock-pot) Skinny Thai Chicken with Peanut Sauce

Ingredients

6 (4 ounces each) chicken breasts, boneless, skinless (24 ounces total)

1½ cups onions, diced

1¼ cups red bell pepper, diced

½ cup salsa (medium heat), I used Pace Chunky Salsa

⅓ cup + 1 tablespoon peanut butter, chunky or smooth

¼ cup reduced-sodium soy sauce

2 tablespoons water

2 tablespoons rice vinegar or other white vinegar

1 tablespoon sugar

2 teaspoon garlic, minced

½ teaspoon red pepper flakes

12 cups cabbage, shredded

6 tablespoons green onions, diced, for topping, optional

Directions

1. Add chicken, onions and red bell peppers to the bottom of the crock-pot.

2. In a small bowl, add all sauce ingredients and blend well. Pour over chicken and vegetables. Be sure everything is coated well.

3. Cook on low heat for 4 hours or on high heat 2 hours. Once done, remove chicken, cool slightly and shred or dice into small pieces.

4. Just before serving: Add cabbage to a large bowl and steam in microwave for 2-3 minutes, until soft.

5. To serve: Place about 1½ cups steamed cabbage on each plate. Top with 1 cup chicken including sauce.

6. Freeze any leftovers, if desired. Add cabbage, chicken and sauce to an individual containers and freeze.

Makes 6 servings. Each serving, 1 cup chicken and sauce and about 1½ cups cooked cabbage.

Nutrition Facts

for 1 serving
252 calories
11g fat
3g sat fat
55mg chol
31g prot
21g carbs
7g fiber
563mg sod
5g sugar