Indonesian Peanut Chicken

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1/3 cup chopped onion
• 1/3 cup water
• 1/4 cup reduced-fat creamy peanut butter
• 3 tablespoons chili sauce
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 3 cups hot cooked brown rice
• 6 tablespoons chopped salted peanuts
• 6 tablespoons chopped sweet red pepper

1. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
2. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.

chicken breasts, onion, water, peanut butter, chili sauce, salt, cayenne pepper, pepper, hot cooked brown rice, peanuts, sweet red pepper

Taken from www.tasteofhome.com/recipes/indonesian-peanut-chicken/ (may not work)