Monday, September 14, 2009

Thai Peanut Crock Pot Chicken

Peanut Crock pot chicken

This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.


* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts


In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.

Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings

Calories: 410
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV

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