6 boneless, skinless chicken breasts
1 1/2 c. chicken broth
3 cloves garlic, peeled
2 T. fresh lime juice
2 T. creamy peanut butter
1 T. soy sauce
1/2 tsp. ground ginger
1 tsp. curry powder
Place chicken in a slow cooker. In a blender, combine all the remaining ingredients. Blend until smooth. Pour over the chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours until chicken is tender. Remove the chicken and shred. Turn the heat up to high and cook the broth while you shred the chicken. Keep half the chicken out for tacos and return the other half of the chicken to the slow cooker and mix with the broth. Cool and refrigerate the the chicken and broth from the crock pot for Dish 2.
Dish 1 - Thai Tacos:
Place shredded chicken on warmed corn tortillas. Add the toppings of your choice: cilantro leaves, shredded cabbage, salsa verde, chopped onions and/or cheese.
Dish 2 - Thai Chicken and Rice:
Place the chicken and broth in a saucepan. Add thinly sliced carrots and thinly sliced pea pods. Warm gently until the vegetables are just tender. Serve over steamed brown or white rice.
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