5.0 from 3 votes
Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls
Crockpot Thai Peanut Chicken Quinoa Bowls sound fancier than they are. They're super delicious, and so easy to make, thanks to your...
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 4
Calories: 507 kcal
Cuisine:
Thai
Ingredients
For the chicken:
- 1/4 cup low sodium soy sauce
- 1/4 cup natural peanut butter
- 2 tablespoons honey
- 1/2 cup light coconut milk
- 1 teaspoon fresh ginger
- 1/2 teaspoon garlic minced
- 1 pound chicken breast trimmed of fat
- 1 teaspoon cornstarch
For the bowls:
- 2 cups water
- 1 cup quinoa uncooked
- 1/2 cup Plain Greek Non Fat Yogurt or dairy-free yogurt
- 1 tablespoon sriracha chili sauce plus more for garnish
- 1 head napa cabbage roughly chopped about 4 cups chopped
- 1/2 cup fresh cilantro roughly chopped plus more for garnish
- salt
For garnish:
- toasted peanuts
Instructions
- In a large, microwave safe bowl combine the soy sauce, peanut butter and honey. Microwave for 1 minute, until peanut butter begins to melt. Whisk together until well mixed.
- Whisk the in coconut milk, ginger and garlic. Place your chicken breasts into the slow cooker and pour the sauce on top. Cook on low for 4 hours.
- Once the chicken has been cooking for 4 hours, remove 2 tsps of the sauce and place into a small bowl. Add the 1 tsp of cornstarch into the bowl and whisk until smooth. Pour the cornstarch mixture into the slower cooker, whisking well to incorporate it into the sauce. Cook for another 45 mins to an hour to thicken the sauce.
- While the sauce is thickening, bring the 2 cups of water to a boil. Add in the quinoa, turn down the heat to low and cover the pot. Cook until the water is absorbed, about 15 mins.
- While the quinoa cooks, stir the Greek yogurt and 1 Tbsp of Sriracha together in a small bowl. Set aside.
- In a large bowl mix together the chopped Nappa cabbage, and ½ cup of chopped cilantro. Add in the Greek yogurt and stir until the cabbage is evenly coated. Season with a little bit of salt.
- Remove the chicken from the slow cooker and shred with two forks.
- Divide the quinoa and cabbage mixture between 4 bowls. Top with chicken, toasted peanuts, and additional cilantro and sriracha, if desired. Drizzle on the remaining peanut sauce and DEVOUR.
Cup of Yum
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
58g
(19%)
Protein
41g
(82%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
74mg
(25%)
Sodium
959mg
(40%)
Potassium
1268mg
(36%)
Fiber
10g
(40%)
Sugar
18g
(36%)
Vitamin A
404IU
(8%)
Vitamin C
88mg
(98%)
Calcium
161mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 959mg | 40% |
| Potassium | 1268mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 18g | 36% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 88mg | 98% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.