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.