Directions:
- In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, and the pepper flakes.
- Toss with large spoon to blend.
- Place chicken thighs on top, boneside up.
- Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Serve with salas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.54 Kcal (547 kJ) | ||
| Calories from fat | 31.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 5% | |
|---|---|---|---|
| Sodium | 34.44mg | 1% | |
| Potassium | 661.28mg | 14% | |
| Total Carbs | 22.99g | 8% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 130.2mg | 217% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.34 Kcal (248 kJ) | ||
| Calories from fat | 14.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 5% | |
|---|---|---|---|
| Sodium | 15.66mg | 1% | |
| Potassium | 300.62mg | 14% | |
| Total Carbs | 10.45g | 8% | |
| Sugars | 2.85g | 25% | |
| Dietary Fiber | 2.08g | 18% | |
| Protein | 1.96g | 9% | |
| Vitamin C | 59.2mg | 217% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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