6 boneless, skinless chicken breasts, cut in chunks
1/2 cup chunky natural peanut butter
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
2 heaping tablespoons of Thai sweet chili sauce
Juice of 2 limes
1/4 cup soy sauce (use gluten free–La Choy or Tamari wheat-free)
1/2 cup chicken broth
3 cloves of garlic, minced
1 tablespoon of minced fresh ginger.
Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables. Squeeze in lime, and add soy sauce, chicken broth, garlic, ginger and sweet chili sauce. Stir as well as you can to combine (the peanut butter will be clumpy, and that’s just fine). Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.
**This could have used a wee bit more oomph. Maybe a touch of salt or a bit of heat, possibly a bit more lime as well.