SLOW COOKED THAI CHICKEN

SLOW COOKED THAI CHICKEN

6 skinless, boneless chicken breast
halves, cut into ½-inch strips
1 large red bell pepper, seeded and
into strips
1 large onion, coarsely chopped
½ cup chicken stock
1 Tbsp. ground cumin
¼ cup soy sauce
3 cloves garlic, minced
½ tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. cornstarch
2/3 cup creamy peanut butter
1 Tbsp. soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts

Place the chicken breast strips, bell pepper, and onion into a slow cooker. Pour in the chicken broth and ¼ cup soy sauce, then season with cumin, cumin, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on LOW for 4-1/2 to 5 hours.

Remove 1-cup liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 Tbsp. soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.

Cook on HIGH for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.