Ingredients
2 cups onions
2 cups carrots
2 cups zucchini
1 red pepper
1/2 tsp grated lime peel
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp flour
4 garlic cloves
4 cubed boneless, skinless chicken breasts
Preparation
Put in a BAG.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.
