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Chicken in Tomato-Peanut Sauce

Chicken in Tomato-Peanut Sauce

A long turn in a Crock-Pot will lure layer after layer of flavor out of this Thai-inspired chicken dish.

Serve over basmati rice.

Prep: 5 days Cook: 195 days
Serves: 6 Save

Ingredients (14)

  • 6 Boneless Skinless Chicken Thighs
  • ¼ cup Plain Dried Breadcrumbs
  • 2 T Vegetable Oil
  • 1 cup Diced Onion
  • ½ cup Diced Red Bell Pepper
  • 14 oz Canned Diced Tomatoes
  • ⅓ cup Peanut Butter
  • 2 Garlic Cloves
  • 2 T Brown Sugar
  • 2 T Soy Sauce
  • ¼ tsp Crushed Red Pepper
  • ½ cup Low Sodium Chicken Broth
  • 6 T Chopped Cilantro (optional)
  • 3 T Chopped Roasted Peanuts
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Directions

  1. Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
  2. Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
  3. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.