Slow cooker Thai peanut chicken lettuce wraps

Ingredients

Thai Peanut Chicken
 1 tbsp (15 mL) canola oil
 6 boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
 1 cup (250 mL) red split lentils
 1 medium-sized or large onion, diced
 2 tbsp (30 mL) minced garlic
 2 sweet peppers, sliced
 1 package (227 g) mushrooms, sliced
 1 cup (250 mL) chicken broth
 ½ cup (125 mL) all-natural peanut butter
 ¼ cup (60 mL) soy sauce
 2 tbsp (30 mL) honey
 2 tbsp (30 mL) lime juice
 8 washed romaine lettuce leaves or collard greens

 Toppings
 1 red pepper, sliced
 1 mango, diced
 1 cup (250 mL) fresh cilantro, chopped
 1 bunch green onions, sliced
 2 tbsp (30 mL) crushed peanuts
 1 tsp (5 mL) sesame seeds
 Hot sauce
 Lime wedges
 

Instructions

1. In a non-stick skillet, heat canola oil.
2. Brown chicken pieces about 5 minutes. Transfer to slow cooker and add lentils.
3. Add onion, garlic, sweet peppers and mushrooms into skillet. Cook for 5 minutes. Add to slow cooker. 4. Whisk together broth, peanut butter, soy sauce and honey. Pour over slow cooker mixture.
5. Cook on low for six hours (or 3-4 hours on high).
6. Add lime juice and mix thoroughly.
7. Wrap chicken mixture in lettuce or collard green leaves. Add toppings and serve with lime wedges.

“The number one question I get as a registered dietitian and diabetes educator is ‘How can I make healthy choices easy?’ My patients and clients have taught me that managing diabetes can be overwhelming, and making a lifestyle change needs to be simple to be successful. To promote healthy eating, finding easy meal ideas is key, so my go-to recipes often include a slow cooker. I love telling my clients they can ‘fill it and forget it!’ These Slow cooker Thai peanut chicken lettuce wraps are packed with nutritious ingredients and are so easy to assemble. Tip: Browning the chicken in canola oil is an important step in developing flavour, and canola oil is a great choice because of its high-heat tolerance."
 
Alka Chopra, RD 

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