Slow Cooker Thai Chicken

For the final week of Crocktober, I’m whipping up Thai Chicken. Let’s take a moment of silence to mourn the end of this delicious month.

Like the previous Crocktober recipes, this one is a snap to throw together. This recipe uses my absolute favorite chicken products, SmartChicken boneless, skinless thighs. Yes, you read that correctly. This dietitian LOVES dark meat chicken!

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Nutritionally speaking, it’s not that different than breasts, but worlds apart in flavor and texture. In fact, I love chicken thighs so much, that you can always find at least a couple pounds in my freezer.

The recipe. Drumroll please…………

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Slow Cooker Thai Chicken

Ingredient:
2 small bell peppers (any color), sliced
1 white onion, chopped
2 pounds boneless, skinless chicken thighs (or breasts)
1/2 c. peanut butter
1 (16 ounce) bottle Kraft Asian Toasted Sesame Dressing & Marinade
1 tbsp Thai chili paste
1 tbsp honey

Directions:
1. Place peppers and onions at the bottom of the slow cooker. Place chicken on top.
2. In a small bowl, mix together peanut butter, dressing, chili paste and honey. Pour sauce over chicken.
3. Cook on LOW 6 to 8 hours, or HIGH 3 to 4 hours.
4. Remove from slow cooker and serve over brown rice, in lettuce wraps or as a salad topper. Garnish with cilantro and peanuts (optional).<

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About thisRDeats

A mix of realism, humor, tips and delicious recipes. I am a mother, wife, passionate sewer and registered dietitian. I want to show people that food is medicine and getting back in the kitchen is the key to health. I love everything about food: gardening, shopping, cooking and most of all, EATING! Notice that "dishes" isn't on that list.... Food isn't perfect. It nourishes our minds, bodies and souls! As a blogger, journalist, speaker and broadcast professional, I enjoy talking about food and nutrition for websites, television, radio, magazines, and newspapers. I also work with companies to provide customized nutrition education and recipe development.
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