6 Servings 360 min Cook
6 Breast, bone and skin removed Chicken Breast
2 Pepper Jalapeno Peppers
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Cup Chicken Broth
1 Tbsp Crushed Red Pepper Flakes
1/2 Cup chopped Onions
6 Tbsp Peanut Butter
4 Tsp Lemon Juice
4 Tsp Soy Sauce
2 Tsp Olive Oil
1 Tsp Ginger
1 Tsp Garlic
1/2 Tsp Pepper
1 Dash Salt
Place all ingredients into a 4 quart crock pot or larger.
Marinate at least 6 hours or overnight in the refrigerator.
Remove crock from refrigerator and allow to sit at room temperature 15-20 minutes to prevent cracking crock.
Place crock on slow cooker stand and turn crock pot on low.
Allow to cook on low setting 6 to 8 hours.