Crockpot Thai Chicken

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betrishy
betrishy Posts: 52 Member
in Recipes
Super Easy Crockpot meal!!! This is in the crockpot right now for dinner tonight

CrockPot Thai Chicken:

8 boneless skinless chicken breast
1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
4 tablespoons soy sauce
2 teaspoons lime juice
1 can light coconut milk
1 bag of frozen sliced green, red and yellow peppers
1 can of straw mushrooms
1/4 cup chopped onion
1 teaspoon of chili powder
1 teaspoon of Sirachi red sauce

Directions:

1. Put all ingredients in crock pot on low for 6-8 hours.
2. Garnish with cilantro and chopped peanuts.
3. Serve with jasmine rice made with half coconut milk and half water (1 cup rice, 1 cup water, 1 cup coconut milk, 3 tablespoon shredded coconut) in rice cooker
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Replies

  • corsayre8
    corsayre8 Posts: 551 Member
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    Yum
  • foot56
    foot56 Posts: 44
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    Sounds amazing.
  • emyishardcore
    emyishardcore Posts: 352 Member
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    :)
  • pastabelly
    pastabelly Posts: 50 Member
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    What's the calorie count? Fat grams?
  • ivydiaz1983
    ivydiaz1983 Posts: 8
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    Sounds delicious! Will try :)
  • rr4funstuff
    rr4funstuff Posts: 13 Member
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    bump,,,,,
    so good has any one made this before
  • currlee
    currlee Posts: 395 Member
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    bump
  • ThinUpGirl
    ThinUpGirl Posts: 397
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    Bump
  • okiebug27
    okiebug27 Posts: 22 Member
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    bump
  • Elisastoll
    Elisastoll Posts: 34 Member
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    bump
  • zahid222
    zahid222 Posts: 233 Member
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    bump
  • MD1978
    MD1978 Posts: 477 Member
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    bump
  • BajaDreamin333
    BajaDreamin333 Posts: 267 Member
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    Love a crockpot dinner that doesn't require cream of mushroom soup or potatoes and cheese - thank you!
  • thirstyflea
    thirstyflea Posts: 114 Member
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    bump

    sounds yummy! just curious about calories, protein, carbs, etc. Will plug it in here on mfp and see if I can figure it out (unless someone beats me to it!) :wink:
  • AmyP619
    AmyP619 Posts: 1,137 Member
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    omg YUM! I love thai! BUMP!
  • iggyboo93
    iggyboo93 Posts: 524 Member
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    Another "Thai" recipe - Tofu Veggie Curry

    I help make crockpot lunches at work - it's so much easier and healthier than going out for lunches. :)

    I get everything in the crockpot by 8am in time for lunch at noon.

    Tofu Veggie Curry
    1/2 cauliflower - cut into medium florets
    1 1/2 cups frozen peas (heck, thrown in the whole bag if you like peas)
    1 block of tofu diced OR 1 skinless boneless chicken breast diced (about same calories)
    2 cups coconut milk (I use the Trader Joe's or Silk unsweetened variety - the "real" canned stuff is outrageously caloric)
    2 cups sliced carrots
    1 sweet potato, peeled and diced
    2 TBS curry powder (hot or mild) - you can always use more
    1-2 cups water
    Add everything to crockpot and let cook for 4 hours (High for 3 hours and Low for 1 hour) 8 servings at ~110 calories per serving

    The next recipe isn't Thai but it's pretty tasty:

    Light Hashbrown Casserole
    1 32 oz bag of frozen hashbrown potatoes (or shred your own if you are motivated)
    1 can of cream of chicken soup (recipe for homemade soup below because canned soup is so high in sodium)
    1 9-10 oz bag of frozen mixed veggies
    1 large can of chicken (don't drain liquid) or 2 skinless boneless chicken breasts diced to about 1"x1"
    1 small can of green chilis (don't drain liquid) - you can add more chilis - pretty low calorie
    1 cup of shredded fiesta type / taco cheese

    Add everything to crockpot except cheese. Gently mix. Cook high for 2 hours. Turn down heat to Low and cook for 2 more hours. Sprinkle cheese on top about 1 hour before it's done. 8 servings at ~240 calories per serving.

    I'm making the switch from canned cream based soups to homemade - the sodium is way too high for someone like me with blood pressure issues.

    Cream Soup Base
    2 TBS unsalted butter
    3 TBS flour
    1/2 cup low sodium chicken stock
    1/2 cup milk (use 1% or 2%)
    Seasonings to taste

    In sauce pan over medium heat, melt butter then add flour. Mix until well blended/smooth. Remove from heat. While whisking butter/flour mix, slowly add the chicken stock and then the milk. Return to medium - high heat. Continuously whisk until it starts to boil and then thicken. Add seasonings like salt, pepper, Mrs. Dash. etc. Throw in things like mushrooms, celery, chicken, potatoes etc... I read you can use cornstarch instead of flour if you are gluten sensitive.

    This saves over a 2500 mg of sodium on a recipe. (one can of cream of chicken soup has over 3,000 mg of sodium)
  • krouse83
    krouse83 Posts: 182 Member
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    I've made something very similar to this in the past when I was doing WW. The point value on it was realtively low but the peanut butter really kicks up the fat. Its delicious and you can always subsitute the powder peanut butter for the real stuff to cut back the fat and cals.
  • lastspen
    lastspen Posts: 106 Member
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    bump
  • Theresastratton
    Theresastratton Posts: 34
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    bump
  • melindasuefritz
    melindasuefritz Posts: 3,509 Member
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    no calories listed......................... that cant be good

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