Posted on February 20, 2019 at 10:22 AM by IWLS Dietitians
Thai Peanut Chicken
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 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 3-4 hours.
Remove from slow cooker and serve over rice.
Top with peanuts, scallions, and cilantro.