- 2 lbs Chicken breast
- 1/3 cup peanut butter
- 2/3 cup Apple cider vinegar
- 1/4 cup Soy sauce or 2 tablespoons liquid aminos
- 1 tablespoon Minced garlic
- 1 tablespoon Ginger
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 tablespoon Salt
- 2 tablespoons Corn starch
- 2 tbs Water
- 1 (16 oz) bag Broccoli floret
Dice chicken into bite-size pieces (or you could cook the chicken breasts whole and shred after cooking).
Place chicken in slow cooker. Add everything except for the cornstarch and water (and optional veggies if using) to the crockpot.
Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours (or until chicken is tender enough to fall apart).
Combine corn starch and water in a small bowl until cornstarch is dissolved. Add to the slow cooker and cook on high for an additional 10 to 15 minutes, or until the sauce has slightly thickened.
If desired, add steamed broccoli or veggies of choice to the crockpot in the last few minutes of cooking (I microwaved the bag of frozen broccoli and added it to the crockpot and the cornstarch mixture).
Serve the chicken (and veggies) over cauliflower rice, brown rice, or quinoa if desired.
Not included in the ingredients.