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Simple Crock Pot Thai Chicken

(From Our July 2013 Newsletter)

Ingredients

• 1 1/2 lbs boneless skinless chicken breast


• 1 pkg fresh snow peas*(optional)


• 1 can water chestnuts


• 1 red bell pepper, sliced


• 1 medium onion, coarsely chopped


• 1 lime, juiced


• 1/3 cup chicken broth


• 1/4 cup soy sauce


• 1/2 tsp ground cumin


• 1/2 cup creamy peanut butter

Cut chicken into 1 inch slices and place in the bottom of crock pot.
Add peanut butter in dollops on top of chicken.
Add onions, chicken broth, soy sauce, ground cumin and water chestnuts.
Stir the mixture in the crock pot with a wooden spoon until it is somewhat mixed.
Note:  The peanut butter will not mix well but it will cook down during the process.
Add snow peas and red bell pepper to the top of the mixture.  Squeeze the lime juice over everything before you put the lid on the crock pot.
Salt and pepper to taste.
Cook for about 4 hours on high, or 5-6 hours on low**.
Serve over rice or noodles.
Serves 4 people.
*You can substitute carrots for the snow peas, or add them both for extra color and flavor to this dish.
**I made this recipe and cooked it for 6 hours on low…  the chicken came out a little dry so you may want to reduce the time.

Overall, this was a very tasty dish!