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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.


Slow Cooker Thai Chicken

A creamy peanut sauce with peppers, mixed with chicken, and cooked slowly all day to absorb the flavor. Poured over a bed of rice or linguine whole grain noodles and garnished lightly with cilantro and peanuts. This is a Thai-themed favorite and full of protein, fiber (10 grams per serving!), B-vitamins, folate, Vitamin C, Vitamin A, magnesium, manganese, zinc, and phosphorus!



2 cloves Garlic, minced

2/3 cup Peanut butter

1 cup Low sodium chicken broth

1 lb. Boneless skinless chicken breast, cubed (1 inch)

1 cup Shredded zucchini

1/3 cup Reduced sodium soy sauce

1 tsp Sugar

1 large Red bell pepper, cut in strips

1 tbsp Lime juice

1 cup Cilantro, divided

8 oz Linguine noodles, cooked and drained (can do rice instead!)

Optional: Peanuts for garnish


  1. Mix garlic, peanut butter, chicken broth, chicken breast, shredded zucchini, reduced sodium soy sauce, sugar, and red bell pepper in a large crockpot until well combined.

  2. Cook for 2-3 hours on high or low for 4 hours.

  3. When the dish has 30 minutes left to cook, add in lime juice and ½ cup cilantro. Start cooking the linguine noodles or rice at this time.

  4. Serve creamy Thai chicken over a bed of cooked rice or noodles, then garnish each plate with the leftover cilantro (and peanuts if you wish)


Servings: 4 Servings

Serving Size: 2 oz pasta + 4 oz Thai peanut chicken


Image by Ella Olsson


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