Thai Chicken Stew

 

Let the crockpot do the work here, turning the chicken thighs into fall-apart tender bites; the stew sauce the perfect blend of Thai cuisine flavor. This one has quickly become a family favorite and couldn’t be easier.

 
 
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Ingredients (Stew)

2 ½ lbs. chicken thighs, boneless and skinless

¾ C. jarred mild salsa

¼ C. creamy peanut butter

1 T. soy sauce

2 T. lime juice

1 tsp. kosher salt

1 tsp. ginger paste (found in a jar or tube in produce section)

Ingredients (Topping)

3 T. chopped peanuts, salted and no skins

2 T. chopped fresh cilantro

Hot sauce, optional

Directions

  1. Place thighs in crockpot.

  2. In a medium bowl, whisk together remaining stew ingredients; pour over chicken.

  3. Cover and cook on low 6 hours.

  4. Top with peanuts and cilantro before serving. Drizzle with hot sauce, if desired.

Servings: 6

TIP

Excellent served with cauliflower rice or roasted veggies.

Nutrition Info (per serving)

Calories — 299

Fat — 13 g

Protein — 39 g

Carbs — 5 g

Fiber — 2 g

Net carbs — 3 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

Main DishesJaneva EickhoffComment