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CROCK-POT THAI PEANUT CHICKEN Recipe

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This recipe for CROCK-POT THAI PEANUT CHICKEN, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Stevens

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breast
1 red pepper, diced
1 white onion, chopped
1 c creamy peanut butter
1/2 c vegetable broth
1/2 c soy sauce
1 tbsp cumin
crushed peanuts
chopped scallions
cilantro

Directions:
Directions:
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 contenets 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

Personal Notes:
Personal Notes:
From Sherry Stevens

 

 

 

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