crockpot thai chicken thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 pounds skinless boneless chicken thighs2 large red bell peppers, seeded and cut into strips1/3 cup prepared teriyaki sauce (I used Tastefully Simple or Trader Joe's)2 Tbs rice vinegar1 tsp red pepper flakes2 cloves garlic, minced1/4 cup creamy peanut butter
1. Coat the slow cooker w/ non stick spray. Put the chicken, peppers,teriyaki suace, rice vinegar, red pepper flakes and garlic into cooker.Cover and cook on LOW for 8-9 hours, until chicken is fork tender.
2. Remove the chicken from the cooker and coarsley chop. Add the peanut butter to the liquid in cooker; stir well to dissolove the peanut butter
and blend with the liquid to make the sauce. Return the chicken to the sauce and toss to coat the meat evenly.
3. Serve in shalllow bowls over hot jasimine rice, and sprinkle each serving w/ some green onions and peanuts. Pass lime wedges.
Serving Size: makes 8 6 ounces servings
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYTRAILS.
2. Remove the chicken from the cooker and coarsley chop. Add the peanut butter to the liquid in cooker; stir well to dissolove the peanut butter
and blend with the liquid to make the sauce. Return the chicken to the sauce and toss to coat the meat evenly.
3. Serve in shalllow bowls over hot jasimine rice, and sprinkle each serving w/ some green onions and peanuts. Pass lime wedges.
Serving Size: makes 8 6 ounces servings
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYTRAILS.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 14.1 g
- Cholesterol: 106.2 mg
- Sodium: 593.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.0 g
- Protein: 27.6 g
Member Reviews