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!
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…………
Slow Cooker Thai Chicken
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
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).<