- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces.
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
- Juice of 1 large or 2 small limes (¼ cup)
For The Peanut Sauce
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ cup coconut aminos*
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ teaspoon crushed red pepper flakes
Optional garnishes: chopped peanuts, cilantro, and/or sliced green onions
- In a slow cooker, place the chicken pieces, diced onion, and red bell pepper; season with salt and pepper, tossing to coat.
- To make the peanut sauce, in a bowl, combine the peanut sauce ingredients (garlic through red pepper flakes). Whisk to combine.
- Pour the sauce over chicken and veggies in slow cooker. Cook on low heat for 4 to 4 ½ hours or until chicken is cooked through.
- Taste and season with salt and pepper as desired.
- Remove lid and stir in the spinach leaves and lime juice. Stir and heat a few more minutes to allow the spinach to wilt into the sauce.
- If desired, serve over rice, cauliflower rice, pad Thai noodles, or any noodles. Top with desired garnishes.
* In place of the 1/4 cup coconut aminos, you may substitute 2 tablespoons gluten-free tamari, shoyu, or soy sauce
We love to serve this dish over Jasmine Rice or Pad-Thai Noodles. For gluten-free noodles, we love Lotus Foods noodles.
Stovetop Directions: In a Dutch oven, enamel pot, or very large saucepan, heat 2 tablespoons olive oil or avocado oil over medium-high heat. Sauté the chicken pieces, onion, and bell pepper until tender and cooked through, 8-10 minutes. Meanwhile, prepare the peanut sauce according to Step 2 above. Pour the peanut sauce over the chicken and vegetables, stirring to coat; heat for 3-4 minutes. Taste and season with salt and pepper. Add the spinach and lime juice, stir and heat until the spinach is just wilted, about 3 minutes. Serve over rice or noodles and garnish as desired.
The nutrition analysis below reflects the recipe when made with light coconut milk. The nutrition analysis per serving with full-fat coconut milk is: 380 calories, 21 g total fat (9 g sat fat), 581 mg sodium, 15 g carb (4 g fiber, 7 g sugar), 31 g protein, 65 mg chol
- Serving Size: 1/6 of recipe (1 cup)
- Calories: 340
- Fat: 17 g
- (Sat Fat: 5 g)
- Sodium: 572 mg
- Carbohydrate: 15 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 31 g
- Cholesterol: 65 mg