Crock pot Chicken with Peanut Sauce

I have a confession to make.


There is another love in my life.


Don't hate me for it. It couldn't be helped.


Love has a way of sneaking up when it's least expected and consuming every part of our being.


It makes my heart beat faster and makes me tingle clean down to my toes.


This love I have cannot be matched.


Though others may come and go, this one is here to stay.


And because of this new relationship, I am a better person.


Thank you Peanut Sauce for entering my life.


I will always love you.



In a crock pot, place 12 skinless, fat-removed, organic chicken thighs. Add 3/4 cup of chicken stock/broth, cover and cook on low 6 hours.


When the chicken is finished, remove from crock pot and let cool enough to handle. Shred the thighs with a couple of forks and set aside. Leave the broth in the pot.


To make the peanut sauce, you'll need...



6 cloves garlic, peeled and chopped
2 inches fresh ginger, peeled and chopped
1 large bunch of cilantro
1 Tb. EVOO
1 t. hot chili oil
3/4 cup roasted peanuts
3/8 cup naturally fermented soy sauce
3 Tb. brown rice vinegar
1 can whole coconut milk
1 Tb. cornstarch or arrowroot powder
red pepper flakes, optional
salt & pepper to taste


Place garlic, ginger and cilantro in food processor and pulse until finely chopped. Add all remaining ingredients except coconut milk, pulse until well blended.

Add mixture to crock pot. Add coconut milk and whisk together. Add cornstarch/arrowroot powder and mix well. Put the chicken back into the mixture. Replace the lid and turn crock pot to high for 20 minutes.

Salt and pepper to taste and serve over brown rice.

This recipe has been adapted from Nourishing Traditions.