1-1/2 pounds boneless skinless chicken thighs
1 cup chicken broth
1 cup pepper jelly
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dry roasted peanuts
1/2 cup chopped sweet red pepper
Hot cooked rice and lime wedges, optional
1 Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours.
2 Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper.
3 Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.
Total Time Prep: 25 min. Cook: 6 hours
Makes 6 servings
tips
Serve leftover filling in taco shells, flour tortillas or lettuce cups.
Recreate takeout at home and combine filling with prepared rice noodles.
Nutrition Facts
1 serving: 525 calories, 25g fat (5g saturated fat), 76mg cholesterol, 914mg sodium, 48g carbohydrate (32g sugars, 3g fiber), 30g protein.