Spicy Shredded Chicken with Almond Butter Sauce

A nutty twist on classic slow-cooked chicken



For the slow cooker

For the sauce


  1. In the slow cooker, add the chicken, garlic, broth, carrots and green beans
  2. Top with broth (make sure there’s enough to go halfway up the chicken) and season liberally with salt and pepper
  3. Set to low for 4-6 hours
  4. 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
  5. Top the chicken and veggies with almond butter sauce and stir to coat
  6. Enjoy atop brown rice or quinoa for a savory and satisfying dinner!


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