Thai Peanut Chicken

Serving size: 4 FREEZING TIPS: YOU'LL NEED A GALLON FREEZER BAG. LAY EVERYTHING FLAT WHEN FREEZING FOR EASY STACKING INSIDE YOUR FREEZER. DAY OF TIPS: IF YOU THINK ABOUT IT THE NIGHT BEFORE, PUT YOUR FROZEN MEAL IN THE FRIDGE TO THAW OVERNIGHT. THEN PLACE INTO YOUR CROCKPOT THE NEXT MORNING. IF YOU ARE PULLING IT OUT THE MORNING OF, PLACE THE FREEZER BAGS UNDER HOT RUNNING WATER FOR 10 MINUTES. THIS WILL LOOSEN THE MEAL UP FROM THE ZIPLOC BAG. ONCE LOOSE, SLIDE THE INGREDIENTS INTO THE CROCKPOT (FROZEN). MAKE SURE TO ALLOW AN EXTRA HOUR OR TWO FOR COOKING TIME. SERVING SIDE SUGGESTIONS: SERVE WITH RICE OR WRAP IN LETTUCE.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

Step 2

2. Add everything to a gallon freezer bag and pop into the freezer.

Step 3

3. Cook on low for 5-7 hours. Or cook on high for 3-4 hours. Directions below for how to cook from frozen.