DELICIOUS! Instead of using real peanut butter, you use PB2!! Saving a bunch of calories. Obviously easy, being a slow-cooker meal. I have never cooked with boneless, skinless chicken thighs before - but they are delish! The sauce is yummy and we used linguine made from mostly veggies. Definitely a success!! Served with these awesome Baked Vegetable Egg Rolls!
4 tbsp PB2 (or 1/4 cup of peanut butter)
3/4 c light coconut milk
1 tbsp Sriracha
2 tbsp lime juice
1 tbsp low-sodium soy sauce
1 packet of Truvia (or a tbsp of sugar)
2 tbsp grated fresh ginger (I buy the kind in a tube - way easier!)
Combine 4 tbsp of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2. Then add in 1 tbsp Sriracha, 2 tbsp lime juice, 1 tbsp soy sauce, 1 packet of Truvia, and 2 tbsp of ginger. Stir well to combine.
Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2-3 hours or low for -5ish hours. Cooking times may vary with different slow cookers.
Serve on top of whole wheat or veggie linguine. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a stir! YUM! (there will be lots of sauce) Top with chopped peanuts and cilantro.