Slow Cooker Orange Peanut Sauce with Chicken

• 1 Tablespoon Coconut Oil
• 4 Boneless, Skinless Chicken Breasts
• 1 Large Carrot, Sliced About 1/2-inch Thick
• 1 Large Red Or Green Bell Pepper, Cut Into 1/2-inch Chunks
• 3 cloves Garlic, Minced
• 2 teaspoons Ground Ginger
• 1 teaspoon Sea Salt
• 1/2 teaspoons Ground Black Pepper
• 1 cup Orange Juice (from Concentrate)
• 1 cup Canned Mandarins, Drained
• 1 Tablespoon Smooth Peanut Butter
• 1 Tablespoon Kikkoman Soy Sauce
• 1 Tablespoon Sriracha Sauce (optional For Heat)
• 2 Scallions, Chopped

1. Heat the of coconut oil in a non-stick pan.
2. Season the chicken breasts with sea salt and ground black pepper, and cut the chicken into bite-sized cubes.
3. Sear the cubed chicken in the pan until the meat is cooked on the outside this is quick.
4. You dont need to fully cook the chicken since its going into the slow cooker, but Im a fan of searing my meat before slow cooking.
5. Doing this doesnt seal the moisture inside the cut of meat or make it any juicier, but it does give the meat an awesome depth of flavour, as well as a more appetizing colour.
6. Put your chicken into the slow cooker and add the carrots, peppers, garlic, ginger, salt, pepper, orange juice and mandarins.
7. Cover and cook on low for 4 to 6 hours.
8. Before serving time, add the peanut butter, Kikkoman soy sauce, and Sriracha sauce to the slow cooker and stir well.
9. Serve on a bed of jasmine rice, and garnish with chopped scallions.

coconut oil, chicken breasts, carrot, red, garlic, ground ginger, salt, ground black pepper, orange juice, mandarins, smooth peanut butter, soy sauce, sriracha sauce, scallions

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-orange-peanut-sauce-with-chicken/ (may not work)