Slow-Cooker Thai Peanut Chicken

Slow-Cooker Thai Peanut Chicken

Tender chicken thighs are coated with a savory sauce. For a little crunch, top with chopped cocktail peanuts.

Prep Time

10

Minutes

Total Time

5:10

Hrs:Mins

Makes

6

servings

8
boneless skinless chicken thighs (2 lb)
1
bottle (13.5 oz) Thai peanut sauce
2
medium carrots, sliced (3/4 cup)
4
medium green onions, sliced (1/2 cup)
1
cup uncooked converted white rice
2 1/4
cups water
1/4
cup chopped cocktail peanuts
2
tablespoons chopped fresh cilantro
1/2
cup chopped red bell pepper, if desired
  1. 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.
  2. Cover; cook on Low heat setting 5 to 6 hours.
  3. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 1370mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 29g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.