A low-carb Asian-inspired chicken dish featuring bone-in thighs braised in a peanut-salsa sauce with ginger, lime, and fresh cilantro. High in protein with just 3–6g net carbs per serving depending on portion size.
Delivery in as fast as one hour.*
Prices vary by store
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Season chicken with salt and pepper and put chicken in crockpot
Combine the remaining ingredients except the peanuts and cilantro, pour over the chicken.
Cook on LOW about 4-5 hours or until the chicken is no longer pink in the center and is tender
Remove the chicken from the slow cooker with a slotted spoon
Skim the fat from the sauce and thicken with corn starch, if desired. Taste for seasoning at this point and adjust if needed. (Adding more salt or pepper as desired)
Pour the sauce over the chicken and sprinkle with peanuts and cilantro
Store in an airtight container up to 3 days; reheat gently on the stovetop or at 325°F in the oven until warmed through.
Yes, but reduce cooking time by 10–15 minutes and watch for dryness. Thighs stay moist longer in the sauce.
Almond butter, tahini, or sunflower seed butter work. Adjust quantity slightly if using a thicker substitute.
Internal temperature should reach 165°F (74°C) at the thickest part. Meat should shred easily with a fork.
Yes. Braise, cool, refrigerate up to 3 days, and reheat gently on stovetop or in a 325°F oven.
Yes. At 3–6g net carbs per serving, it fits most keto macros. Salsa and peanut butter are the carb sources.
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