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INGREDIENTS
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4 Serving
8 boneless skinless chicken thighs (about 2 lb.)
3/4 cup hot salsa
1/4 cup peanut butter |
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro |
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METHODS
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1. Place chicken in 3 1/2- to 6-quart crockpot.
2. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
3. Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
4. Remove chicken from crockpot, using slotted spoon; place on serving platter.
5. Remove sauce from crockpot; skim fat from sauce.
6. Pour over chicken.
7. Sprinkle with peanuts and cilantro. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 329
Calories from Fat 162 (49%)
Amount Per Serving %DV
Total Fat 18.1g 27%
Saturated Fat 3.7g 18%
Polyunsat. Fat 5.1g
Monounsat. Fat 7.7g
Trans Fat 0.2g
Cholesterol 114mg 38%
Sodium 988mg 41%
Potassium 655mg 18%
Total Carbohydrate 8.3g 2% |
Dietary Fiber 2.6g 10%
Sugars 3.5g
Protein 35.2g 70%
Vitamin A 265mcg 5%
Vitamin B6 0.7mg 34%
Vitamin B12 0.5mcg 8%
Vitamin C 1mg 1%
Vitamin E 3mcg 10%
Calcium 44mg 4%
Magnesium 84mg 21%
Iron 2mg 14% |
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