Nutty Thai Chicken


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

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.