Thursday, March 22, 2012

Lean & Green: Crockpot Thai PB Chicken with Broccoli



We wanted to find a healthy dish that we could throw in the crockpot on Sunday morning and enjoy for dinner that night.  

If you haven't noticed, we really love Thai flavors, so again, this is an ethnic-type dish and SUPER flavorful!  The chicken was soft and juicy and the sauce was amazing!  We threw in tofu noodles for the last 30 min. or so - just to soak up the flavors - "divine" *almost describes how fabulous this was!

The good stuff:

We made this dish for the entire family, so this is a full crock pot-sized meal.
Put 4-5 lbs chicken breasts (and/or tenders) in the crock pot and set heat to high (if frozen) or low (if thawed).  You could always adjust your heat later if you want to start out on high.

Add: red onions and mushrooms: 

Followed by your dry ingredients: powdered peanut butter, curry powder, ginger powder, brown sugar sucralose: 

Then add your wet ingredients - chicken broth, garlic, soy sauce and chili garlic sauce: 

And top it off with your lime juice and zest: 

Oh...and don't forget your green onions! 

Mix to combine: 

Put the lid on your crock pot and let it cook on high (if chicken is frozen) or low all day!  Check for desired texture of chicken (shredded, chunks, etc).  

About 30 minutes before you want to eat, add in your tofu noodles and let them soak up those juices a bit.   
Mr. Charming and I steamed some broccoli and placed it in the bottom of our bowls (gotta get all of our "green" in).

Then we added the fragrant goodness that was simmering in the crock pot over the top of our broccoli: 

Mix it together and you have one very fabulously healthy meal: 

Our kids absolutely loved this!  We had leftovers that the little ones gobbled up the next day for lunch!  We will definitely be making this again, soon!

Crockpot Thai PB Chicken & Tofu Noodles
10 Servings

6 large Chicken Breasts (frozen or thawed)
2 cups Chicken Broth (low sodium, no MSG, organic)
1/2 lg Red Onion
3/4 cup Mushrooms, chopped
3/4 cup Powdered Peanut Butter (PB2 or Betty Lou's Brand)
1/4 cup Brown Sugar Substitute (Sucralose)
2 Tbl Soy Sauce (low sodium)
2 heaping tsp Garlic (3 cloves)
1 tsp Ginger, powdered
2 tsp Curry, powdered
1 tsp Chili Garlic Paste
1 Lime, juiced and zested
5 bags tofu noodles

Place all ingredients in a crockpot, set on high (frozen) or low (thawed) and cook all day 6-8 hours.  Check chicken for desired doneness/consistency.  During last 30 minutes or so of cooking, rinse and drain your tofu noodles.  Then microwave them for 3-5 minutes (usually 1 min/bag) and add them to the crockpot.  Turn heat down to warm and serve when ready!

Nutritional Information HERE.

6 comments:

Mary said...

Oh Steph! That looks awesome! I will definitely be making this soon! I finally found tofu noodles locally. *Huzzah!*

HeatherDeehodgepodge said...

That sounds amazing!! How on earth do you have kids that will eat this food though? Since we changed our lifestyle, our kids just won't eat.

Steph L said...

Powdered PB?? Never heard of just a thing. Where would I find it and is it possible to substitute PB? Looks fabulous. Making it tomorrow.

Diana W. said...

Do you think you could use fresh minced ginger and regular brown sugar?

Anonymous said...

My recommendation: use 1c of water. There's juice from the chicken and that's enough. (If you are using tofu noodles. If you use regular starchy noodles it may absorb the juice better)

Chris & Stephanie said...

@Steph L - It's life-changing! You can find it in most local health food stores (Market of Choice, Whole Foods, co-ops). We can now find it in our local Wal-mart. You could also order from amazon! ;o) Enjoy!

@Diana W - Absolutely! It'll be DELISH!

@Anonymous - You could definitely substitute 1 cup of water...however, even when we make this with frozen chicken and the 2 cups of broth, it ends up cooking a lot of the liquid out (it's very thick). So, keep an eye on it. Or use re-cooked rotisserie chicken and less liquid. ;o) Good luck!