Slow Cook Thai Chicken
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Servings per recipe: 6
Calories per serving: 408
Preparation time: 20m
Total cooking time: 5h 20m
Ingredients:
- 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 1 large red bell pepper, seeded and sliced into strips
- 1 large onion, coarsely chopped
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon ground cumin
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons cornstarch
- 2/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1/4 cup lime juice
- 3 green onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts
Directions:
- 1 Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
- 2 Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
- 3 Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Nutrion facts:
| Total Fat | 23.3g | 36% |
| Saturated Fat | 5.0g | |
| Cholesterol | 61mg | 20% |
| Sodium | 1118mg | 45% |
| Potassium | 609mg | 17% |
| Total Carbohydrates | 18.3g | 6% |
| Dietary Fiber | 4.3g | 17% |
| Protein | 35g | 70% |
| Sugars | 6g | |
| Vitamin A | 1197IU | |
| Vitamin C | 42mg | |
| Calcium | 60mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 19mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 103mg | |
| Folate | 68mcg |
