Putting everything into a #balancedbowl is the tastiest, healthiest and easiest way to eat in my world these days. While I love picking a variety of different coloured veggies to fill my bowl, I get tired of plain old cubed chicken breast, ground beef or crispy chickpeas to increase my protein intake.
This Thai Peanut Pulled Chicken came alive as I prepped a bunch of bowls for the week ahead. It’s creamy, flavourful and filling, all the elements of the ideal slow cooker creation.
Make a big batch ahead of time and portion it out into your lunch bowls, or freeze it in portions for easy dinners in the future. You’ll love this on its own or on top of a fresh salad.
- 4 chicken breasts
- 2 carrots
- 1 bell pepper
- 1 small yellow onion
- 2/3 cup crunchy peanut butter
- 1/2 cup chicken broth
- 1/2 cup tamari
- 2 tbsp sriracha
- 1/2 lime, juiced
- 1 thumb grated fresh ginger
- 1 clove garlic, crushed
- 1 tbsp rice vinegar
- Chop onion, carrot and bell pepper. Place on the bottom of your slow cooker. Layer chicken breasts over top of veggies.
- In a medium sized bowl, gently stir together remaining ingredients to make the peanut sauce. The peanut butter will blend into the broth and tamari making a creamy sauce.
- Pour the sauce over the chicken and veggies in the slow cooker.
- Cook on high for 6 hours. Using two forks, 'pull' the chicken breasts apart so they are shredded. This will be easy to do as the chicken will be very tender.
- Stir the shredded chicken into the sauce so it is well absorbed. Serve on top of a bowl of quinoa, purple cabbage, romaine, yellow pepper and cilantro.