Ingredients

The following ingredients have 5 Servings
  • 1 1/4 pounds boneless chicken breast
  • 1 cup chicken broth
  • 1 can coconut milk
  • 1/2 cup creamy peanut butter
  • 2 cloves garlic, (minced)
  • 1 teaspoon minced ginger
  • 3 Tablespoons Dixie Crystals Light Brown Sugar
  • 2 Tablespoons soy sauce ((Tamari for gluten-free))
  • 2 Tablespoons rice vinegar
  • 1 lime, (juiced)
  • 2 cups fresh broccoli florets
  • 1 cup frozen edamame, (without pods)
  • Garnish: green onions, (sliced, cilantro, chopped, peanuts)
  • 1 cup quinoa
  • 2 cups chicken broth

Instruction

  • Place chicken in bottom of crockpot.
  • Combine all ingredients except broccoli, edamame and garnishes. Whisk together then pour over chicken.
  • Cook chicken for 6 hours on low. When time is up, shred chicken with 2 forks. It is not necessary to take out of crockpot as it will just fall apart when you fork it. Do not turn off crockpot.
  • Crockpot will go to warm setting when cooking is complete. Place broccoli and edamame in crockpot, cover again, and let steam for 30 minutes while you make the quinoa.
  • To make quinoa, place 1 cup quinoa and 2 cups chicken broth in saucepan. Bring to a boil, cover, turn down heat and simmer for 15 minutes. Remove from heat and fluff with fork.
  • To serve: Place quinoa is serving bowl and ladle Thai chicken on top. Sprinkle peanuts on top and garnish with green onions and cilantro.