(Crock-pot) Skinny Thai Chicken with Peanut Sauce

So heavenly good! The crock-pot makes this dinner a snap to make. Once cooked, you shred the chicken and can serve it over steamed cabbage, brown rice or cauliflower rice. The peanut sauce is so rich and decadent tasting! Each serving has 262 calories and 11 grams of fat.
(Crock-pot) Skinny Thai Chicken with Peanut Sauce

Helpful Tips About this Recipe

Makes 6 servings. Each serving, 1 cup chicken and sauce, and about 1½ cups cooked cabbage.

Healthy Benefits

Peanut butter is an excellent source of protein and healthy fats and can help reduce the risk of coronary heart disease. For the healthiest choice, look for brands that have no oil or sugar added.
This dish contains 7 grams of fiber, thanks to serving it overcooked cabbage.

WW Freestyle SmartPoints
WW SmartPoints 5-Green


SKINNY FACTS: for 1 serving
252 calories, 11g fat, 3g sat. fat, 55mg chol, 31g prot, 21g carbs, 7g fiber, 563mg sod, 5g sugar
FACTS: for Freestyle SmartPoints
103 calories, 2g sat. fat, 4g protein, 4g sugar


(Crock-pot) Skinny Thai Chicken with Peanut Sauce

(Crock-pot) Skinny Thai Chicken with Peanut Sauce

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American, Asian, Thai
Servings 6
Calories 252 kcal


Ingredients for Chicken:

  • 6 chicken breasts (4 ounces each) boneless, skinless (24 ounces total)
  • cups onions, diced
  • cups red bell pepper, diced

Ingredients for Sauce:

  • ½ cup salsa (medium heat), I used Pace Chunky Salsa
  • cup + 1 tablespoon peanut butter, chunky or smooth
  • ¼ cup reduced-sodium soy sauce (for gluten-free, use Tamari soy sauce)
  • 2 tablespoons water
  • 2 tablespoons rice vinegar or other white vinegar
  • 1 tablespoon sugar
  • 2 teaspoon garlic, minced
  • ½ teaspoon red pepper flakes

Ingredients for Serving:

  • 12 cups cabbage, shredded
  • 6 tablespoons green onions, diced, for topping, optional


  • Add chicken, onions, and red bell peppers to the bottom of the crock-pot.
  • In a small bowl, add all sauce ingredients and blend well. Pour over chicken and vegetables. Be sure everything is coated well.
  • Cook on low heat for 4 hours or on high heat for 2 hours. Once done, remove chicken, cool slightly, and shred or dice into small pieces.
  • Just before serving: Add cabbage to a large bowl and steam in microwave for 2-3 minutes, until soft.
  • To serve: Place about 1½ cups steamed cabbage on each plate. Top with 1 cup chicken including sauce.
  • Freeze any leftovers, if desired. Add cabbage, chicken, and sauce to individual containers and freeze.


Serving: 2.5cupsCalories: 252kcalCarbohydrates: 21gProtein: 31gFat: 11gSaturated Fat: 3gCholesterol: 55mgSodium: 563mgFiber: 7gSugar: 5gBlue Smart Points: 4Green Smart Points: 5Plus Points: 7
Tried this recipe?Let me know how it was!


  1. I haven’t reviewed this recipe yet!?? I’ve made this recipe twice now, it is delicious! I halve the recipe, that makes 3 servings, and eat it as recommended, over microwaved cabbage. This meal is actually better as a leftover in my opinion, so I love having it for 3 meals, makes for a good week of meal planning. Thank you Nancy for all your great recipes! 5/5!

  2. Awe, thank you for the wonderful feedback, Kelly. Always appreciated!
    Hope you have a nice weekend,

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