Slow-Cooker Thai Chicken Thighs
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 10 Min.
Cook Time: 6 Hr.
Prep Time: 10 Min.
Cook Time: 6 Hr.
What you need:
* 8 small bone-in skinless chicken thighs (1 1/2 lb.)
* 1/4 c. creamy peanut butter
* 1/4 c. KRAFT Asian Toasted Sesame Dressing
* 1/4 c. fat-free reduced-sodium chicken broth
* 1 Tbsp. minced gingerroot
* 1 Tbsp. lite soy sauce
* 2 2/3 c. hot cooked long-grain brown rice
* 1/4 c. chopped fresh cilantro
* 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
* 1/4 c. creamy peanut butter
* 1/4 c. KRAFT Asian Toasted Sesame Dressing
* 1/4 c. fat-free reduced-sodium chicken broth
* 1 Tbsp. minced gingerroot
* 1 Tbsp. lite soy sauce
* 2 2/3 c. hot cooked long-grain brown rice
* 1/4 c. chopped fresh cilantro
* 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
What to do:
1. Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3. Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
4. Top chicken with cilantro and nuts.
2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3. Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
4. Top chicken with cilantro and nuts.