Slow Cooker Thai Lettuce Wraps

INGREDIENTS:

• 4 boneless, skinless chicken breast halves (2 lbs)
• 2 bell peppers (any combination of red, orange & yellow)
• 1 onion chopped
• 1/2 C. chicken broth
• 1/4 C. soy sauce
• 1 Tbs lime juice
• 2 Tbs honey
• 1/2 C. chunky or smooth peanut butter
• butter or romaine lettuce

Garnish

• 1/4 C. crushed peanuts
• Cilantro for garnish

DIRECTIONS:

1. At the bottom of the slow cooker add the chicken breasts
2. Chop onion and slice peppers, and add to slow cooker
3. Add the rest of the ingredients
4. Cook on low 4-6 hrs or high for 3-4.
5. Shred the chicken and add it back into the slow cooker.
6. Spoon the mixture onto the lettuce leaves and garnish with peanuts and cilantro.

FREEZER MEAL:

1. Label a 1-gallon freezer bag with cooking instructions.
2. To your bag combine the onion, broth, soy sauce, lime juice, honey, peanut butter, and mix together.
3. Add the bell peppers and chicken.
4. Pressing on the bag, let all the air out and seal the bag. Lay flat in your freezer.

To Cook:  Add the bag to your fridge the day before. Dump contents into the slow cooker. Cook on low 4-6 hrs or high for 3-4.