In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce and cumin. Place in gallon sized Ziploc bag. Add in chicken and peppers, seal closed and freeze.
When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours.
Remove from slow cooker and serve over rice. Top with peanuts, scallions and cilantro.
Serving
Suggestions
Rice
Originally Submitted
7/27/2020
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