Season chicken with salt and pepper. In a large skillet, heat oil to med-high and brown chicken on both sides. Place in a slow cooker. In a medium bowl, whisk together coconut milk, peanut butter, sugar, and salt. Gently stir in tomatoes. Pour over chicken. Cook on low 7-8 hours.Garnish with cilantro. Serve over rice or as an entrée by itself.
(Recipe created by Joanna Johnson for the National Peanut Butter Lover’s Recipe Contest)
Nutrition information per serving:
Calories from Fat: 179
Trans fats: 0