Talk about an easy meal, I plopped the meal out of a bag and placed it in the crockpot. Put the brown rice in a rice cooker and set its timer.
The one thing I did different:
The last 15 minutes I topped the crockpot meal with 4 cups of fresh shredded vegetables:
Carrots, cabbage, collard greens, zucchini, and sliced fresh mushrooms.
I mixed them in before serving so they were wilted, but crisp and fresh. After it was finished I topped it with fresh cilantro and basil. Served over brown rice, this is a gourmet, healthy and delicious one dish meal.
Thai Peanut Butter Chicken
Brown Rice (cook as directed)
Fresh Pineapple slices
Thai Peanut Butter Chicken (1 Gallon freezer Ziploc Bag or 9×13)
1 ½-2 pounds boneless, skinless chicken, cut in chunks
2/3 C peanut butter
1 red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
3 garlic cloves minced
1 T ground cumin
¼ t red pepper flakes
2 T lime juice
1/4 C soy sauce
1/2 C chicken broth
Place all ingredients into individual’s bag or container.
Mix sauce around meat and vegetables keeping meat at bottom of bag.
Thaw if desired.
Place contents of bag or container into slow cooker, chicken at bottom.
Stir ingredients if not completely coated with sauce.
Cover and cook on low for 6-8 hours, or on high for about 4 hours.
Serve over rice or quinoa.
Garnish with fresh green onions, cilantro, and peanuts.