Ingredients
8
boneless skinless chicken thighs (2 lb)
1
bottle (13.5 oz) Thai peanut sauce
2
medium carrots, sliced (3/4 cup)
4
medium green onions, sliced (1/2 cup)
1
cup uncooked converted white rice
2 1/4
cups water
1/4
cup chopped cocktail peanuts
2
tablespoons chopped fresh cilantro
1/2
cup chopped red bell pepper, if desired
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.
Cover; cook on Low heat setting 5 to 6 hours.
Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.
