Tender chicken thighs are coated with a savory sauce. For a little crunch, top with chopped cocktail peanuts.
boneless skinless chicken thighs (2 lb)
bottle (13.5 oz) Thai peanut sauce
medium carrots, sliced (3/4 cup)
medium green onions, sliced (1/2 cup)
cup uncooked converted white rice
cup chopped cocktail peanuts
tablespoons chopped fresh cilantro
cup chopped red bell pepper, if desired
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.
Cover; cook on Low heat setting 5 to 6 hours.
Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.
Look for Thai peanut sauce in the Asian section of the supermarket.
For a side salad, mix cucumbers with a purchased vinaigrette dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.