• 8 Chicken thighs cut into 1 inch cubes
• ½ Teaspoon salt
• 1 Onion, chopped
• 1 Red pepper, chopped
• 2 Carrots, chopped
• 2 Cloves garlic, minced
• 1 Tablespoon minced ginger
• ½ Cup chicken broth
• 1/3 Cup peanut butter
• ¼ Cup sweet Thai chili sauce
• 2 Tablespoons lime juice
• 2 Tablespoons soy sauce
• ¼ Cup chopped fresh cilantro
• Lime wedges, for serving


1. Season chicken with salt. Add to FoodSaver® bag with onion, red pepper, carrot, garlic, and ginger.

2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® slow cooker.

3. To cook, add thawed ingredients to Crock-Pot® slow cooker.

4. Stir chicken broth with peanut butter, chili sauce, lime juice, and soy sauce until blended. Add to Crock-Pot® slow cooker.

5. Cover, cook on low heat setting for 6 to 8 hours or until chicken is cooked and tender.

6. Garnish with cilantro and serve with lime wedges.

Quick Tips: Serve with steamed rice or rice noodles if desired.


Write A Review

Too liquidy

Like most slow cooker recipes I've gotten off the internet, this one doesn't seem to understand that a crock pot doesn't allow for much evaporation. That half cup of chicken broth needs to be cut way back or skipped altogether

John G
Disappointmentsville, Regret

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