CROCK-POT THAI PEANUT CHICKEN

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CROCK-POT THAI PEANUT CHICKEN image

Yield 4 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts
1 red pepper, diced
1/4 c dried onion
( optional additions- zucchini, mushrooms)
½ cup creamy peanut butter
1 lime, juiced
½ cup vegetable/chicken broth- low salt
¼ cup soy sauce- low salt
½ tbsp cumin
crushed peanuts
chopped scallions
cilantro
( green apple/mango salad)

Steps:

  • In 2 c meas cup mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Place in gallon sized ziplock bag. Add in chicken and peppers, seal closed, and place in freezer. When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on LOW for 6-8 hours. Serve over rice topped with peanuts, scallions, and cilantro. Salad with sliced green apples/ mango makes a complementary side dish.

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