• 2 lbs of skinless, boneless, chicken breast

  • 3/4 cup salsa

  • 1/4 cup PB2 or natural peanut butter

  • 1 tsp ginger (if fresh, minced)

  • 2 tbsp soy sauce or tamari (low sodium)

  • 2 tsp lime juice

  • 1 tsp sugar (or 1 packet truvia)

  • 1 cup light coconut milk

  • 2 tsp minced garlic (optional)

  • pepper to taste

  • for a little spice add a tbsp of sirrache hot sauce

  • chopped peanuts and cilantro to garnish 



  1. If using PB2, combine PB2 and coconut milk together in medium bowl and mix well to reconstitute the PB2
  2. Combine the mixture or natural peanut butter with salsa, lime juice, sugar, soy sauce, and ginger in the crock of a slow cooker, mix well.
  3. Place the chicken in the sauce, spoon mixture over chicken to coat.  Place the lid on the cooker and set to LOW.
  4. Cook until chicken is fork tender and sauce has thickened some, 6-8 hours.  Serve over quinoa or whole wheat pasta and garnish with peanuts and cilantro before serving.



Servings:  Approx 7

(Using natural peanut butter)

Calories per serving:  288

Total Fat:  10.4g

Carbohydrate:  5.4g

Dietary Fibre:  1.1g

Protein:  41.1g

Sodium:  339mg (14% DV)

(Using PB2)

Calories per serving:n  243

Total Fat:  5.1g

Dietary Fibre:  1.1g

Protein:  39.6g

Sodium:  339mg (14% DV)