Thurs Feb 8, 2018

4 rounds 2 min at each station Row Cals Burpees Bike Cals Triple unders ( or DU's) ------------------------------------

Slow Cooker PB2 Chicken

by Coach Courtney, RD

I’ve made peanut chicken in the slow cooker before but made a tweak this time around to try out a new ingredient! Instead of natural peanut butter, I substituted PB2 which lowered the total fat in the recipe. If you don’t have PB2 powder just substitute 1/2 cup of all natural peanut butter.

I serve this recipe over rice or cauliflower “rice”. The extra peanut sauce tastes great when mixed into the rice. You could even use Naan or some whole grain pita and dip it into the extra peanut-y sauce. This recipe makes a large batch so you can freeze any leftovers. Just reheat in the microwave for a quick meal!

I used the Kirkland Chicken Fillets. I always keep a bag of these in my freezer - they convenient for many slow cooker recipes. I measured out my portion in its frozen state and added them directly to the slow cooker without thawing them. This further simplified my preperation time! When portioning this dish, I account for about 3 of the fillets per serving which ensures your protein portion is consistent when dividing the recipe. You could also dice the chicken if you prefer bite-sized pieces.

I used honey to sweeten the sauce. You could reduce the amount of honey for a lower carbohydrate option. I've seem similar recipes online use a non-calorie sweetener like Stevia - but I prefer the more naturally sweet taste of the honey!


  • 1 can of light coconut milk (398mL)

  • 1/4 cup (48g) PB2 powdered peanut butter*

  • 1/4 cup soy sauce

  • 1/4 cup (80g) honey

  • 1/4 cup lime juice

  • 2 tablespoons (16g) corn starch

  • 2 cloves garlic, grated or minced

  • 2 teaspoons fresh ginger, grated or minced