Thai Peanut Chicken

This has become a STAPLE in our household!  In my opinion, Thai Peanut Chicken is a recipe that consists of a whole bunch of ingredients that just don’t seem like they could ever taste good together, combined, to make….perfection.  Add on the fact that it’s a crock pot meal and this busy mama is IN!

My husband originally found this recipe and I tweaked it to make it a bit more waistline friendly and up our alley!


  • 4 chicken breasts
  • 3/4 cup mild salsa
  • 1/3 cup smooth peanut butter OR 1/3 cup PB2 prepared per directions
  • 2 tbsp lime juice
  • 1 tbsp reduced – sodium soy sauce
  • 2 tsp ground ginger (or grated fresh!)


  1.  Trim the fat off your chicken breasts and place them in your crock pot.
  2. Time to put together that tasty Thai sauce that sounds super strange but actually tastes like heaven!  Add all of your remaining ingredients into a mixing bowl and mix until all ingredients are combined.  *If you are using PB2, prepare that FIRST, then add remaining ingredients.
  3. Lastly, ladle one big spoonful of sauce over each chicken breast until all 4 are covered.
  4. Time to crock it up!  Now, the original recipe stated that this should be cooked on low for 8 hours.  However, my crock pot is a BEAST and I started cooking it later in the day so I put it on high for 2 hours and it was perfect!  Know your crock pot! If you will be at work or you are cooking it over night — definitely use your low setting. If you’re like me and forgot to put it together in the morning and you’re making it mid afternoon — use your high setting, just keep an eye on it!

We paired the Thai peanut chicken with some Bird’s Eye Mashed Cauliflower and sauteed sugar snap peas and shredded carrots!  I bet this would be SUPER yummy with pineapple as a side…definitely trying that next!


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