Slow Cooker Thai Chicken Recipe

Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day.

Ingredients

U.S. Metric Conversion chart
  • 3/4 cup(s) light coconut milk
  • 2 tablespoon(s) natural creamy reduced-fat peanut butter
  • 1 tablespoon(s) red curry paste
  • 1 teaspoon(s) grated ginger
  • 1 1/2 pound(s) boneless chicken thighs, cut into 1 1⁄2-in. pieces
  • 2  red bell peppers, sliced 3⁄4 in. thick
  • 1 large onion, sliced
  • 1 pound(s) rice noodles
  • 1 cup(s) frozen peas
  • 1/4 cup(s) fresh cilantro leaves
  •  Lime wedges, for serving

Directions

  1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.
  2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
  3. Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.

Nutritional Information
(per serving)

Calories 506
Total Fat 9g
Saturated Fat 3g
Cholesterol 94mg
Sodium 175mg
Total Carbohydrate 78g
Dietary Fiber 3g
Sugars n/a
Protein 26g
Calcium

Read more: Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day 

Read more: Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day 

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