Crockpot Peanut Thai Chicken Lettuce Wraps

• 1/4 cup natural-style peanut butter
• 2 teaspoons garlic, minced
• 2 teaspoons ginger
• 2 tablespoons soy sauce, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon hot chili paste, Sriracha
• 1/4 cup chicken broth
• 2 lbs chicken breasts, skinless, frozen
• 1 cup sweet pepper, sliced thin
• 1/2 cup green onion, sliced
• 12 whole leaves lettuce

1. Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
2. Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred chicken and add back about 1/4 cup of the peanut sauce.
5. Serve on lettuce with green onions and peppers (or any other Thai fixings).

naturalstyle peanut butter, garlic, ginger, soy sauce, sesame oil, hot chili paste, chicken broth, chicken breasts, sweet pepper, green onion

Taken from www.food.com/recipe/crockpot-peanut-thai-chicken-lettuce-wraps-479061 (may not work)