No-Cook Tomato 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.
200
6 servings
Serve over basmati rice.
Ingredients
-
6 boneless, skinless chicken thighs, trimmed of excess fat
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1/4 cup unseasoned dry breadcrumbs
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2 tablespoons vegetable oil
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1 cup diced onion
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1/2 cup diced red bell pepper
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1 (14-ounce) can diced tomatoes, undrained
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1/3 cup peanut butter
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2 cloves garlic, crushed
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2 tablespoons brown sugar
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2 tablespoons soy sauce
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1/8 teaspoon crushed red pepper, or to taste
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1/2 cup canned lower sodium chicken broth
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Chopped cilantro, optional
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3 tablespoons coarsely chopped dry roasted peanuts
Instructions
- 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.
- 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.
- Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.
Recipe by Jean Kressy.
Nutritional Info (per serving)
- Calories 330
- Fat 20g
- Saturated Fat 4g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 8g
- Cholesterol 50mg
- Sodium 590mg
- Potassium 360mg
- Carbohydrates 18g
- Fiber 3g
- Sugars 10g
- Protein 20g
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