The sun is out, the flower buds are poking their heads out, and I've got spring fever in a bad way! I have all these house projects calling out for my attention and all I want to do is go outside and soak up the sunshine and vitamin d that my body is craving. So what's a girl to do? More and more the answer to that question for me is to pull out the crockpot, throw in a low-maintenance dinner, then run a gazillion miles an hour to cross things off my list, only to return a few hours later to an already made dinner. It's awesome! I found this fabulous slow cooker recipe over at 365 Days of Crockpot (a treasure trove of non-mushy crockpot recipes all rated with 1-5 stars). We love Thai food at our house and Karen had given this one a full 5 stars, so we figured it would be a perfect dish to try on a crazy day (um, I guess with five kids, you could call every day a crazy day around here, but that's beside the point). It was easy to throw together and totally fresh tasting with the lime/cilantro flavor combination. Kids and hubby alike enjoyed this one topped with honey roasted peanuts! Enjoy! 
The ingredients:
1-1/2 lbs. boneless, skinless chicken breasts, diced
1 red bell pepper, cut into short, thin strips
1 cup chicken broth
1/4 cup soy sauce
3 garlic cloves, minced
1/4 - 1/2 tsp. red pepper flakes (depending on how spicy you like things)
2 Tbs. cornstarch
1/4 cup lime juice
1/3 cup chunky peanut butter
3/4 cup chopped peanuts or cashews (we really liked it with honey roasted peanuts)
3/4 cup chopped cilantro
Cooked spaghetti noodles or rice
Directions: Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker.
Cover and cook on LOW for 3 hours. Mix cornstarch with lime juice in small bowl until smooth.
Turn slow cooker on HIGH. Stir in peanut butter and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well.
Serve over spaghetti noodles or rice. Sprinkle with nuts and cilantro. Enjoy!
Click here for printable recipe.
The ingredients:
1-1/2 lbs. boneless, skinless chicken breasts, diced
1 red bell pepper, cut into short, thin strips
1 cup chicken broth
1/4 cup soy sauce
3 garlic cloves, minced
1/4 - 1/2 tsp. red pepper flakes (depending on how spicy you like things)
2 Tbs. cornstarch
1/4 cup lime juice
1/3 cup chunky peanut butter
3/4 cup chopped peanuts or cashews (we really liked it with honey roasted peanuts)
3/4 cup chopped cilantro
Cooked spaghetti noodles or rice
Directions: Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker.
Cover and cook on LOW for 3 hours. Mix cornstarch with lime juice in small bowl until smooth.
Turn slow cooker on HIGH. Stir in peanut butter and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well.
Serve over spaghetti noodles or rice. Sprinkle with nuts and cilantro. Enjoy!
