In non-stick skillet heat oil over med. high heat. Brown chicken on all sides and place in slow cooker. Add onions to skillet. Cook until softened. Add next 6. Stir 1 min. Add broth and next 2. Bring to boil. Add to crockpot.
Cook on low 6 hours or 3 hours on high. Mix peanut butter and sherry. Add to crockpot with red pepper and cook on high 30 min. until pepper is tender.
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|Serving Size: 1 Recipe (2715g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 168 (27%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 4663.7mg||161 %|
|Potassium 3821.2mg||101 %|
|Total Carbohydrate 102.8g||30 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 78.8g|
|Protein 26g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 613
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