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Slow-Cooker Thai Chicken

Peanut butter, tomato and chilies spark up this Thai combo.

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 (85) 37 Reviews
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  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 4

Ingredients

8
chicken thighs, skin removed (2 pounds)
3/4
cup Old El Paso™ salsa (any variety)
1/4
cup peanut butter
2
tablespoons lime juice
1
tablespoon soy sauce
1
teaspoon grated gingerroot
1/4
cup chopped peanuts
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
  • 2 Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
  • 3 Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
215 ),
% Daily Value
Total Fat
24 g
24 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
90 mg
90 %;
Sodium
510 mg
510 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
3 g
3 %
),
Protein
38 g
38 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
10%;
Calcium
6%;
Iron
18%;
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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