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Slow-Cooker Asian Peach Chicken

To Freeze/Slow Cook

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons chili garlic sauce
  • 20 oz boneless skinless chicken thighs (breast works too)
  • 1 bag (12 oz) frozen sliced peaches

To Serve

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked white rice
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped roasted, salted cashews
  • 1 lime, cut into wedges

Steps

  • In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
  • Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  • In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
  • Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.
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