Spicy Shredded Chicken with Almond Butter Sauce
A nutty twist on classic slow-cooked chicken
- Prep Time: 15
- Total Time: 240
Ingredients
Scale
For the slow cooker
- 2 large chicken breasts
- 3 carrots, roughly chopped
- 1/2 pound of green beans, trimmed and chopped
- 1 cup chicken broth
- Salt and pepper
- 3 cloves of minced garlic
For the sauce
- 1/2 cup almond butter
- 1/3 C almond milk (or milk of choice)
- 1 tablespoon Tamari or soy sauce
- 1 teaspoon of honey
- Splash of sriracha
- Salt, pepper and garlic powder
Instructions
- In the slow cooker, add the chicken, garlic, broth, carrots and green beans
- Top with broth (make sure there’s enough to go halfway up the chicken) and season liberally with salt and pepper
- Set to low for 4-6 hours
- When chicken is finished, use a fork to shred the meat and then make the almond butter sauce by whisking all ingredients in a bowl until smooth
- Top the chicken and veggies with almond butter sauce and stir to coat
- Enjoy atop brown rice or quinoa for a savory and satisfying dinner!
Nutrition
- Serving Size: 3