Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce

• porcje: 6 servings

Składniki

⅓ cup natural peanut butter (at room temperature or melted*)

1 garlic clove (finely grated or minced)

1 tablespoon pure maple syrup

4 tablespoons low-sodium (gluten-free tamari or soy sauce)

4 tablespoon rice vinegar or fresh lime juice

⅓ cup warm water

Hot sauce to taste

2 pounds boneless skinless chicken breasts (or thighs)

2 cups broccoli florets

2 cups sliced red bell pepper

Chopped green onion, cilantro, and hot sauce for serving (optional)

Wskazówki

In a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth. Alternatively, add all the ingredients to a blender and blend until smooth.

Add the chicken along with ⅓ cup 5-Ingredient Peanut Sauce to a 6-quart slow cooker. Set the remaining sauce aside.

Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork, being careful not to overcook or the chicken will be dry.

Remove the chicken, shred with two forks, or chop into pieces. Set aside.

Add the broccoli and bell pepper to the slow cooker. Cover and cook on high for 20-30 minutes, until the veggies are just tender.

Carefully drain half the cooking liquid. Add the chicken back to the slow cooker along with the remaining peanut sauce, stirring to combine.

Alternatively, toss the chicken and veggies with the remaining cooking liquid, then serve with the remaining peanut sauce drizzled over top or on the side.

Sprinkle with cilantro, green onion, and hot sauce if using, and serve.

Wartości Odżywcze

• Wielkość Porcji: 1 (of 6)
• Kalorie: 300 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 1 g
• Cholesterol: 97 mg
• Sód: 509 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 38 g