Medifast Friendly Low Fat Low Carb Crockpot Thai Peanut Chicken Recipes

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine.
• Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.
• Serve over noodles and garnish with remaining cilantro and peanuts.

SPICY THAI PEANUT CHICKEN CURRY

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

MEDIFAST FRIENDLY LOW FAT, LOW CARB CROCKPOT THAI PEANUT CHICKEN

Steps:

• Clean and chop the chicken into large chunks (e.g., each breast quartered).
• In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk.
• Place about a third of the chicken in the crockpot.
• Layer about a third of the sauce on top of the chicken in the crockpot.
• Repeat layering with remaining chicken and sauce.
• Cook on low for about 6 hours. Do not stir.
• Califlower "Rice".
• Wash and trim leaves away from head of cauliflower.
• Coarsely chop into 1 - 2 inch chunks.
• Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower.
• When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker.
• Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature.
• (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.).
• To serve:
• Mound "caulirice" on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.

SLOW COOK THAI CHICKEN

Steps:

• Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
• Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
• Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.