Thai Me Up! (Low-Carb, Slow-Cooked Peanut Tomato Chicken)

Two recipes in and I’ve already proclaimed by undying affection for peanut butter (I know it’s a little soon, but I’m a stage-five clinger when it comes to legumes). But you know who else is nuts about peanuts?

Thailand.

That little country and I may differ in opinions over religion and the appropriate endings to deep-tissue massages, but as far as cuisine is concerned, we couldn’t see more eye to eye (well, eye-to-chin maybe – I am 5-foot-8).

The Thai know how to do flavors right. Coconut, ginger, curry, peanuts – it’s all a beautifully spun web of deliciousness. And while I can’t proclaim to be a Thai chef – I hardly know where to even find some of those ingredients – I love incorporating a few favorite ingredients into easy, delicious dinners.

Which brings us back to peanut butter. Peanut butter mixed with ginger, tomatoes, cumin, garlic….

Are you sold yet? What if I also said that I spent 10 minutes throwing this in a slow cooker yesterday morning using mostly ingredients I had on hand, only to be perfectly stewed for a 6 pm dinner+Academy Awards date on our couch last night?

Bingo.

To satiate my “healthy-but-not-SOOO-healthy” hubby, I served this with brown rice and some delicious heavy cream drop biscuits:

That was a test. You looked at the carbs, didn’t you? Fail.

As for me, I ate this alone as a stew, garnished with chopped peanuts and pretty little green onions.

Beat that, Bangkok.

(Okay, don’t, because we all know you can.)

1 lb boneless skinless chicken thighs or 1 -1 ½ lb boneless skinless chicken breast (I used 2 large frozen)

1 (28 ounce) can diced tomatoes with juice

1 cup chicken stock

¼ cup peanut butter (preferably natural)

¹⁄₂ cup diced onion

1 garlic clove (minced)

1 tablespoon grated fresh ginger

2 teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon crushed red pepper flakes (or more if desired!)

1 teaspoon salt

¼ teaspoon pepper

2 teaspoons Splenda

Garnish:

Chopped dry-roasted peanuts

Chopped green onions

Dump it all into your slow cooker (PS did you know they make crock pot LINERS?! My mind is blown).

Cook on high for 2 hours. Switch to low and cook an additional 3-4 hours. Shred chicken and stuff face (elegantly).