Ingredients
2 pounds boneless, skinless chicken breasts
1 can light coconut milk
1 can tomatoes with diced green chilies
2 tablespoons creamy peanut butter
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
1-2 tablespoons olive oil
Chopped cilantro (optional)
Directions
Season chicken with salt and pepper. In a large skillet, heat oil to med ium high and brown chicken on both sides. Place in a slow cooker. In a medium bowl, whisk together coconut milk, peanut butter, sugar, and salt. Gently stir in tomatoes. Pour over chicken. Cook on low 7-8 hours.Garnish with cilantro. Serve over rice or as an entrée by itself.
Recipe created by Joanna Johnson for the National Peanut Butter Lover’s Recipe Contest
Nutrition information per serving:
Calories: 421
Calories from Fat: 179
Fat: 20g
Trans fats: 0
Cholesterol: 145mg
Carbohydrate: 9g
Protein: 52g
Fiber: 0g
Sodium: 904mg