This crockpot thai peanut chicken has veggies, chicken, amazing flavor and is served over rice for a takeout style meal at home. This recipe makes 3 bags of 4 servings each.
0 Split & combine all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
2 Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours (until chicken has internal temp of 165 degrees).
3 After cooking, use two forks to shred chicken and place back in the slow cooker.
4 Serve over rice. Top with chopped peanuts, cilantro, and limes.
