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Ingredients
-
1
can (14 oz) coconut milk (not cream of coconut)
-
1
bottle (10 oz) Thai peanut sauce
-
20
oz boneless skinless chicken thighs, cut in 1-inch pieces
-
2
tablespoons cornstarch
-
2
tablespoons lime juice
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-
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add coconut milk and peanut sauce.
-
Stir chicken into coconut milk mixture in slow cooker. Cover and cook on Low heat setting 3 to 3 1/2 hours, until chicken is cooked through.
-
In small bowl, beat cornstarch and lime juice. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened.
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580
Calories
35g
Total Fat
36g
Protein
30g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size:
1 1/4 Cups
- Calories
- 580
- Calories from Fat
- 310
- Total Fat
- 35g
- 53%
- Saturated Fat
- 21g
- 107%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1440mg
- 60%
- Potassium
- 650mg
- 19%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 21g
- Protein
- 36g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Slow-Cooker Thai Peanut Chicken Soup","introduction":"\u003cp\u003eOur Slow-Cooker Thai Peanut Soup is perfect for chilly autumn and winter days when you need a warm, comforting dish, but it’s so easy and delicious, you’ll want to make it all year round! The rich and creamy, spiced peanut and coconut base comes together with just a handful of convenient ingredients, so you can make a hearty meal with just 15 minutes of prep.\u003c/p\u003e\u003cp\u003eIn Thai culture, soups hold a prominent place in everyday meals. They are often enjoyed as a starter or side dish but can also serve as a main course. Thai Peanut Soup is a fusion of traditional Thai ingredients and foreign influences, making it an approachable dish that can add a touch of international flair to your menu.\u003c/p\u003e\u003cp\u003eThai cuisine is renowned for its complex flavors; a harmonious blend of sweet, salty, sour, and spicy elements. 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You can give it a quick stir with a fork while it’s still in the can to incorporate the two parts.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eAdd the Chicken\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eWe use a convenient 20-oz package of boneless skinless chicken thighs for this recipe. Cut them in 1-inch pieces, and trim off any large pieces of fat as you cut. While most packages of boneless, skinless thighs are processed very cleanly, sometimes there will be a tiny piece of bone still attached. If you encounter any bone, trim and discard. Ideally, all your cubed pieces of chicken will be the same size. If you find you’re wondering if you should leave a piece larger or cut it into two smaller pieces, opt for one larger piece as tiny pieces are more likely to overcook. Stir the pieces of chicken into the liquids in the slow cooker. 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Don’t forget the tortilla chips for serving!\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/slow-cooker-buffalo-chicken-soup/f923a338-9b33-49a0-8e84-3f61b1c6356e\u0022\u003eSlow-Cooker Buffalo Chicken Soup\u003c/a\u003e is another favorite, which transforms a classic app into a creamy, zesty soup.\u003c/p\u003e\u003cp\u003eWhich one will you make first? Let us know in the comments.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Is it Safe to Put Raw Chicken in a Slow Cooker?","description":"\u003cp\u003eWhen thinking about food safety, the most important thing to do is be a rule follower. Small pieces of chicken, like we use in this recipe, cook faster than bigger cuts like a whole breast or drumstick. Also, we’ve tested for time and temperature to make sure the chicken cooks fast enough to ensure safety. 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Transfer to smaller containers before refrigerating to help chill them faster.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eHandle Chicken Safely\u003c/strong\u003e: Use a food thermometer to confirm that chicken is cooked to at least 165°F in center. Avoid prepping raw chicken near ready-to-eat foods, like salads or foods that are already cooked. Also, raw chicken is ready to cook and doesn\u0027t need to be washed first. Most importantly, be sure to wash hands thoroughly, and often, and keep work surfaces clean.\u003c/p\u003e","category":"SEO Content_3"}],"faq":[{"title":"How Do You Get the Most Tender Chicken in Soup?","description":"\u003cp\u003eThe answer is boneless skinless chicken thighs. We love chicken thighs in the Pillsbury kitchens. Don’t get us wrong—chicken breasts look beautiful coming off the grill or taking center stage as part of a sheet pan dinner. They have their place. But chicken thighs, with their tender and juicy texture, are hands-down more delicious. And since they’re a little fattier than breasts, they are less likely to dry out during a long, slow simmer in the slow cooker.\u003c/p\u003e","category":"FAQ_1"},{"title":"How Long Can I Store Slow-Cooker Thai Peanut Chicken Soup?","description":"\u003cp\u003eBelieve it or not, our Slow-Cooker Thai Peanut Chicken Soup recipe can be even more flavorful the next day. You can keep any leftovers for another delicious lunch or dinner that requires no prep beyond a simple reheat.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eCool It Down\u003c/strong\u003e: Chill the soup quickly to avoid any potential risk for foodborne illness. Ladle the hot soup into small food-storage containers. 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