InstructionsReset

1. In a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth. Alternatively, add all the ingredients to a blender and blend until smooth.

2. Add the chicken along with ⅓ cup 5-Ingredient Peanut Sauce to a 6-quart slow cooker. Set the remaining sauce aside.
3. Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork, being careful not to overcook or the chicken will be dry.
4. Remove the chicken, shred with two forks, or chop into pieces. Set aside.
5. Add the broccoli and bell pepper to the slow cooker. Cover and cook on high for 20-30 minutes, until the veggies are just tender.
6. Carefully drain half the cooking liquid. Add the chicken back to the slow cooker along with the remaining peanut sauce, stirring to combine.
7. Alternatively, toss the chicken and veggies with the remaining cooking liquid, then serve with the remaining peanut sauce drizzled over top or on the side.
8. Sprinkle with cilantro, green onion, and hot sauce if using, and serve.