Slow Cooker Thai Peanut Chicken Lettuce Wraps

Thai Peanut Chicken

1 Tbsp canola oil (15 mL)

6 boneless, skinless chicken thighs, cut into 1” (2.5 cm) chunks (6)

1 cup red split lentils (250 mL)

1 medium/large onion, diced (1)

2 Tbsp minced garlic (30 mL)

2 sweet peppers, sliced (6)

1 - 227 g package of mushrooms, sliced (1)

1 cup chicken broth (250 mL)

½ cup all-natural peanut butter (125 mL)

¼ cup soy sauce (60 mL)

2 Tbsp honey (30 mL)

2 Tbsp lime juice (30 mL)

8-10 washed Romaine lettuce leaves or collard greens (8-10)

Toppings

1 red pepper, sliced (1)

1 mango, diced (1)

1 cup fresh cilantro, chopped (250 mL)

1 bunch green onions, sliced (1)

2 Tbsp crushed peanuts (30 mL)

1 tsp sesame seeds (5 mL)

Hot sauce

Lime wedges
1. In a non-stick skillet, heat canola oil.
2. Brown chicken pieces about 5 minutes. Transfer to slow cooker and add lentils.
3. Add onion, garlic, sweet peppers and mushrooms into skillet. Cook for 5 minutes. Add to slow cooker.
4. Whisk together broth, peanut butter, soy sauce and honey. Pour over slow cooker mixture.
5. Cook on low for six hours (or 3-4 hours on high).
6. Add lime juice and mix thoroughly.
7. Wrap chicken mixture in lettuce or collard green leaves. Add toppings and serve with lime wedges.