Post by Loupy on Apr 12, 2014 21:25:08 GMT -7
Crock-Pot Thai Peanut Chicken
From: Kari @ www.mommysfabulousfinds.com/
Ingredients
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
½ cup creamy peanut butter
1 lime, juiced
½ cup vegetable broth
¼ cup soy sauce
½ tbsp cumin
crushed peanuts
chopped scallions
cilantro
Instructions
In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin, place in gallon sized ziplock bag.
Add in chicken and peppers,
Seal bag.
Put name of meal and date on the freezer bag 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 3-4 hours.
Remove from slow cooker and serve over rice.
Top with peanuts, scallions, and cilantro.
From: Kari @ www.mommysfabulousfinds.com/
Ingredients
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
½ cup creamy peanut butter
1 lime, juiced
½ cup vegetable broth
¼ cup soy sauce
½ tbsp cumin
crushed peanuts
chopped scallions
cilantro
Instructions
In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin, place in gallon sized ziplock bag.
Add in chicken and peppers,
Seal bag.
Put name of meal and date on the freezer bag 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 3-4 hours.
Remove from slow cooker and serve over rice.
Top with peanuts, scallions, and cilantro.
