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Indonesian Peanut Chicken

Here’s a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. —Sarah Newman, Mahtomedi, Minnesota
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/3 cup chopped onion
  • 1/3 cup water
  • 1/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons chili sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3 cups hot cooked brown rice
  • 6 tablespoons chopped salted peanuts
  • 6 tablespoons chopped sweet red pepper
  • Julienned green onions, optional

Directions

  • Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts
1 each: 353 calories, 12g fat (2g saturated fat), 63mg cholesterol, 370mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

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