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Nutrition Facts
Serving Size 296 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 130 mg 5%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 34 g
Vitamin A 20% Iron 20%
Vitamin C 35% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Slow Cooker Coconut Chicken

Prep Time
20 minutes
Cook Time
6 hours
Total Time
6 h 20 m
4  People


Recipe makes 4 Servings

1 Lb boneless, skinless chicken thighs
1 Tbsp garlic, chopped
1 Tbsp ginger, peeled and grated
27 Oz lite coconut milk, 2 cans
1 stalk of lemon grass, cut into 2 inch pieces
1 Tbsp lime zest
1 cup(s) cilantro, chopped
1 jalapeño, chopped
8 Oz snow peas
1 cup(s) basil leaves, whole
1 red bell pepper, thinly sliced
2 cup(s) basmati rice, cooked
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Spray a skillet with non-stick spray and heat on high.
Sear chicken several minutes per side until well browned and almost cooked through. Remove from heat and transfer to a slow cooker.
Add garlic, ginger, coconut milk, lemon grass, lime zest, cilantro, jalapeño, snow peas, basil, and red bell pepper to the slow cooker. Cover and cook 6 hours.
Remove chicken, shred and return to the slow cooker.
Serve over cooked basmati rice.



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