Crock pot chicken in Thai peanut sauce

This is a recipe I made recently.  I used PB2 for the peanut butter to save a few calories.  It was a nice change from the usual chicken and easy to make.  I skip the rice.

Carol

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Crock Pot Chicken Thighs in Thai Peanut Sauce

Ingredients:

• 8 boneless skinless chicken thighs

• 1 (16 ounce) jar cilantro salsa (or any salsa you prefer)

• 1/2 cup peanut butter (crunchy or creamy)

• 2 teaspoons ginger

• 2 tablespoons soy sauce

• 2 teaspoons lime juice
  

Directions:

1. Put all ingredients in crock pot on low for 6-8 hours.

2. Garnish with cilantro, scallions, and peanuts.

3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

Carol, did you just use 1/2 cup of the PB2 powder or did you reconstitute it first?  I can't wait to try this!!

I reconstituted it, and actually, I needed to add a little more water to the dish as it cooked so it wouldn't burn. 

I hope you enjoy it.

Carol

Thanks for posting this! I am a year out, had fallen off the lifestyle change for a bit but am now getting back on track again incorperating weigh****chers this looks yummy! Any advice for staying on track? besides tracking? and lots of water