• ⅔ cup chunky peanut butter (100% peanuts)
  • ½ cup chicken broth low sodium or bouillon cube with 1/2 cup water
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons lime juice
  • 1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird’s Eye)
  • 2 pounds boneless skinless chicken breast
  • ½ cup chopped cilantro (for garnish)slow-cooker-thai-spicy-peanut-chicken-1.jpg


  1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
  2. Empty contents of package of frozen peppers/onion into the slow cooker.
  3. Place the chicken on top of the peppers/onion.
  4. Pour the peanut butter mixture over the top of the chicken.
  5. Cook on low for 6 hours.
  6. Just before serving, shred the chicken with two forks.
  7. Garnish with chopped cilantro.

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