Easy slow cooker chicken thighs in a creamy and delicious Thai-inspired sauce from Registered Dietitian, Carrie Mullin Innes.
Makes 4 servings
What you need:
8 boneless, skinless chicken thighs
1 tsp grated ginger
1/2 cup water
1 tbsp fish sauce
1 tsp sriracha sauce
2 tbsp peanut butter
1/2 tsp chili pepper flakes
1 cup light coconut milk
2 tbsp tomato paste
salt & pepper to taste
How you prepare:
Add chicken thighs to slow cooker.
In a small bowl, whisk together the rest of the ingredients and pour over chicken thighs; toss to combine ( you may need to add more water if the sauce doesn’t completely cover the chicken).
Cook on low for 5-6 hours or high for 4 hours.
Serve over rice or noodles and add a side salad for a complete meal.
Per serving (chicken only):
Calories: 263; Carbohydrates: 7 g; Fat: 15 g; Protein: 26 g