Firecracker Chicken Meatballs

These spicy and yummy! The sauce is delicious, in fact, I used a little on my broccoli too.

I halved the recipe posted below.

Meatballs:

1 ¾ – 2 pounds ground chicken (or turkey)
4 teaspoons minced garlic
1 ½ teaspoon salt
1 teaspoon pepper
2 large eggs
1 cup Panko breadcrumbs*
½ teaspoon paprika
1 teaspoon onion powder

Firecracker sauce:
½ cup hot sauce (I recommend Franks)
1 cup light brown sugar
2 tablespoons apple cider vinegar
¼ teaspoon salt
¼-½ teaspoon red pepper flakes (depending on spice preference)



Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. Do not overmix, it will result in drier meatballs.

Shape the meat mixture into balls, about 3 tablespoons of meat per ball. Place shaped meatballs on prepared baking sheet. Bake for 11-13 minutes or until the meatballs are completely cooked.

Using 2 tablespoons, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Original recipe found here.

Slow-Cooker Chicken Shawarma Sandwiches

In Little Rock, Layla's Gyros is one of our favorite places. I always get the chicken shawarna sandwich. These were so yummy! I really think I will end up making these a lot now. Yum!

1 tbsp allspice
2 tsp oregano
2 tsp kosher salt
1 1/2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
1 c plain, non-fat Greek yogurt
1/2 c freshly squeezed lemon juice (about 2 large lemons)
2 1/2 lbs boneless skinless chicken thighs (I used 2 boneless skinless chicken breasts)
Whole wheat pita pockets

For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus* I threw together some stuff Tzaziki sauce for mine. Follow this recipe here.

In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

Stir the yogurt and lemon juice together in a bowl. Add half of the spice mixture (reserve the second half) and stir to combine. Pour half the sauce into the slow-cooker. Add the chicken, and cover with the rest of the yogurt mixture. Cover and refrigerate for 4 hours or overnight. (I did this part the night before, then just moved the slow-cooker pot to the actual slow-cooker in the morning.)

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

Original recipe found here.

Creamy Chicken and Corn Chowder

I haven't made a new post on this blog since AUGUST 5th, 2015!! Needless to say, this school year has kind of been out-of-control crazy. Between teaching a brand new grade level that is nothing like I'm used to, AND getting knocked up, I haven't had much time to do anything.

But this is SO DELICIOUS, it requires an entry in the blog. This weather is perfect for soup, so make this now!

• 1 lb boneless skinless chicken breast, cooked and shredded (3 c)
• 8 slices bacon, cooked and crumbled (I used real bacon bits)
• 1/4 c butter, diced into 1 tbsp pieces
• 1 large red bell pepper, diced (1 1/2 c)
• 1 medium yellow onion, diced (1 1/4 c)
• 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 c all-purpose flour
• 6 c low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 c)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 c fresh or frozen corn
• 1 1/2 c half and half
• Green onions and seeded, finely chopped jalapenos (optional), for serving

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  
• Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  
• Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  
  Original recipe found here.
  

Honey Mustard Pretzel Chicken

I made this twice in one week - that's how amazing it is! The combo of pretzels & panko gets super crispy, sticks to the chicken really well, and the sauce.... omg, the sauce. Delicious on its own. This is a must-make dish!

1 c Panko crumbs
1 c pretzel crumbs (I used sourdough pretzels)
1 tbsp extra virgin olive oil
½ c Dijon mustard
⅓ c honey
¼ c water
3 tbsp red wine vinegar
salt/black pepper
1 + ½ pounds boneless chicken breasts (I used thin sliced breasts)
½ c flour

Preheat the oven to 400° F. Place a baking rack on top of a cookie sheet lined with foil. Spray with olive oil.

In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.

Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

Pound the chicken breasts out to an even thickness using a mallet. (I didn't do this because I bought thinly sliced!) Season well with salt and pepper.

Set up a dredging station:

Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).

Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased cooking rack. Bake 16 - 25 minutes depending on their thickness/size or until cooked through. Mine were perfect at 20 minutes. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Original recipe found here.

Guacamole Stuffed Chicken

These were so yummy! Yes, a little time consuming, so probably not the best for when you're short on time. But if you have a little time and want a delicious meal, this is it!

3 small boneless, skinless chicken breasts
1 ripe avocado
2 tbsp diced red onion
¼ c chopped tomato
1 tsp lime juice
¾ tsp salt, divided
2 large eggs
1 c plain panko breadcrumbs
2 tsp lime zest
½ tsp garlic powder
¼ tsp chili powder
¼ tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
Cooking spray


Preheat oven to 400 degrees F. Use a mallet to pound each chicken breast thin and flat. I put mine in a big ziploc bag and put a towel under & on top of it. Set aside.

Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.

Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.

In a shallow bowl, whisk the eggs. In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine. Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. 

Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.

Original recipe found here. 

We had this with roasted okra and one of our fave kale salad mixes.

Chicken Tamale Pie

Words cannot... I mean it's just so good... I don't even know what to say. Blown away. BLOWN AWAY. The bottom corn/cornbread layer, the enchilada sauce, the shredded chicken, cheese... oh it was awesome. Make it... and make it it soon. 

⅓ c fat free milk
¼ c egg substitute
1½ tbsp taco seasoning, divided
¼ tsp ground red pepper
1 (14¾ oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (Jiffy)
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 c shredded cooked chicken breast
¾ c shredded white cheese (I used 2% monterey jack)
cilantro

Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. 

Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. 

Original recipe found here.

Honey Mustard Chicken

This chicken is so yummy! I usually don't post regular chicken breast recipes, but the sauce for this is so good I have to! Yum and yum.

The site with the original recipe grills the chicken. But our grill was out of propane. It also has some really pretty pictures too.

4 chicken breasts

1/2 c whole grain mustard (I used this)
1/2 c honey

juice of 1/2 a lemon
1 tsp minced garlic

1/2 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes

Whisk all ingredients in a small bowl. Reserve about 1/4 c of marinade. Then marinade the chicken in a bag or bowl with the remaining marinade for at least 45 minutes.

If grilling: Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.

Like I said, I didn't grill... I seared it in a pan with olive oil spray on both sides, then baked it in the oven until finished.

Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.

Original recipe found here.

Slow-Cooker Asian Chicken Lettuce Wraps

YUM.

• 2 lbs ground chicken

• 3 cloves garlic, minced

• 1 red bell pepper, cored and finely chopped

• 1/2 c finely chopped yellow onion

• 1/2 c hoisin sauce

• 2 tbsp soy sauce

• salt and black pepper

• 1 (8 oz) can sliced water chestnuts, drained and rinsed

• 1 c cooked brown rice (I used minute rice, and added it without cooking first!)

• 3 green onions, sliced

• 1 tbsp rice vinegar
  1 1/2 tsp sesame oil

• 1 head iceberg lettuce
• 
  

• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. (I just cooked on stove instead of microwaving). Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
• 
  

• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
• 
  

Original recipe found here.

Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Cream

These were AMAZING. I loved how everything looked marinating in the bags (see below). There was definitely some prep work involved with this, but once you get everything marinating and ready to go, it's quick and easy.

• Chicken Marinade
• 1 1/2 lb chicken breasts (3-4 chicken breasts)
• ¼ c lime juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp lite soy sauce
• 2 tsp liquid smoke
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular)
• 1/4 - 1/2 tsp cayenne pepper (optional)
• 2 tsp garlic powder or 2 cloves garlic, finely minced
• 1 tsp salt
• ¼ tsp pepper
• 
  Fajita Vegetables
• Reserved marinade
• 1/3 c honey
• ½ red onion, diced
• 2 red bell peppers, thinly sliced then cut into thirds
• 1 green bell pepper, thinly sliced then cut into thirds
• 1 ½ c sweet corn (fresh, canned or frozen-thawed)
• 
  Cilantro Lime Rice and Black Beans
• 2 tbsp olive oil
• ½ c red onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/2 c long grained rice
• 3 c chicken broth
• 1 (14.5 oz) can black beans (drained and rinsed)
• Dash of salt and pepper
• ½ c cilantro, chopped
• 2 tbsp lime juice
• 
  Chipotle Lime Sour Crema
• 1 c light sour cream
• 2 tbsp lime juice
• 1/2 - 2 tsp chipotle chili powder
• 1/2 tsp salt
• Dash of cayenne (optional)
• ¼ - ½ c cilantro, finely chopped
• 
  Monterey Jack cheese
  
  
• Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in 1/3 cup honey. Add this marinade to another freezer bag and add fajita vegetables. Marinade chicken and vegetables separately 6-10 hours.
• 
  
• Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
• 
  
• Chipotle Lime Crema: While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
• 
  
• Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook, undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
• 
  
• Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat. Discard marinade from fajita vegetables and add to skillet. Cooked just until warmed through, stirring occasionally.
• 
  
• Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
  
  Original recipe found here.

Chicken A La Gloria

Oh wow - this is one of the most delicious dishes I have ever made. I made it while home for Christmas for my parents and Will. It did not disappoint anyone and it was enjoyed by all! Everyone raved. And no, I do not know who Gloria is, like my Dad asked!

The only thing is that this is not the lowest cal or healthiest dish! In fact, sometime soon I'd like to make it again with some low-calorie adjustments, just to SEE how it tastes like that. I'd like to try it with skim milk, light butter, etc. I made some notes at the end of the this entry.

The sauce is amazing, so you'll probably want to make rice or pasta to go with it. I even put some sauce on my veggies!

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 c of flour
3 tbsp vegetable oil
2 tbsp of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 c of sherry wine (we used red wine)
1 can of condensed cream of mushroom soup
1/2 c whole milk
6 slices of Muenster cheese
3 tbsp chopped fresh parsley for garnish
Salt and pepper to taste

Preheat oven to 350°F. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess. Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely.  It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool. Top with chopped fresh parsley and serve.

Original recipe found here.

Lower calorie adjustments for next time - Experimental purposes only. :)
- skim milk
- light butter
- red fat cream of mushroom soup
- less oil

- lower cal or thinly sliced cheese

Moo Shu Chicken

WOW. I do love Hungry Girl - and this is one of her awesome recipes. This is actually a moo shu pork recipe, but we made it with chicken!

1 1/2 tbsp reduced-sodium/lite soy sauce 
1 1/2 tbsp rice vinegar 
2 tsp granulated white sugar 
1/2 tsp crushed garlic
 
1/2 tsp chopped ginger 
1/4 tsp cornstarch 
6 oz boneless, skinless chicken breasts, sliced thin
Dash each salt and black pepper 
2 c bagged cole slaw mix 
1 c thinly sliced shiitake mushroom caps 
1 c bean sprouts
 
1/2 c canned bamboo shoots, drained 
1/4 c thinly sliced scallions 
1 1/2 tbsp hoisin sauce 
1 tsp sesame oil 
8 six-inch high-fiber flour tortillas with about 50 calories each

To make the moo shu sauce, in a medium bowl, combine soy sauce, vinegar, sugar, garlic, ginger, and cornstarch. Mix until cornstarch dissolves. 

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add sliced pork, and season with salt and pepper. Add slaw mix and mushrooms, and cook and stir until veggies have slightly softened, about 3 minutes. 

Add bean sprouts, bamboo shoots, and moo shu sauce. Cook and stir until sauce has thickened and pork is cooked through, about 2 more minutes. 

Remove from heat, and mix in scallions, hoisin sauce, and sesame oil. 

Once ready to serve, warm tortillas in the microwave. Divide 1/4th of the mixture (about 3/4 cup) between two tortillas. 

Wrap 'em up, repeat, and enjoy! 

Original recipe found here.

Skinny Slow-Cooker Creamy Italian Chicken

I love SkinnyMom. I have made so many of her recipes and never been disappointed! This is comfort food and it's awesome. The creamy sauce, the delicious noodles, plus some veggies mixed in... what a combination!

1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli

8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup

6 oz package Italian dressing, dry mix

Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).

Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!

Original recipe found here.

Mini Chicken Parmesan Meatloaf Cupcakes

These are cheese-filled! That's my favorite part. The delicious, ooey-gooey cheesy middle. Mmmm. Fun to make and yummy!

1 c Panko
1/2 c Parmesan cheese, shredded
1 tbsp extra virgin olive oil
1 egg
1 lb ground chicken breast
1/2 c diced red pepper
1/2 c diced onion
2 cloves garlic, minced
1 tbsp dried oregano
1 tbsp fresh basil
salt/pepper
mozzarella cubes (about 3/4x3/4")
marinara sauce

Preheat oven to 400 F. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin. In the meantime, warm the marinara sauce in a small saucepan. Serve meatloaf cupcakes with warmed marinara.

Original recipe found here.

Fiesta Chicken Enchiladas (WW Recipe)

I love trying new enchiladas recipes! This one is a Weight Watchers recipe of course, and it's different from many of the "skinny" enchiladas I've tried. You use cream cheese in the filling. Delicious!

1 lb cooked chicken, cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 small onion, diced
1 tbsp chili powder
1 c salsa of choice
4 oz 1/3 less fat cream cheese
1 c Mexican 2% shredded cheese, divided

Heat oven to 375ºF. Heat large skillet sprayed with cooking spray on medium heat. Add peppers, onions, and chili powder; cook and stir 5 min, then add in chicken. Stir in 1/2 cup salsa and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/2 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover. Bake 20 min. or until heated through.

Original recipe found here.

Slow-Cooker Thai Chicken

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!)

1 1/2 lbs boneless skinless chicken thighs (about 6 - 8 thighs)

1/3 c chopped peanuts, for topping

4 tbsp chopped cilantro, for topping

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.

Original recipe found here.