Crockpot Peanut Thai Chicken Lettuce Wraps

¼ cup of natural peanut butter
2 cloves of minced garlic
2 tsp of grated ginger
2 tbsp of soy sauce
1 tsp of sesame oil
½ tsp of Sriracha
¼ cup of chicken broth
4 frozen boneless, skinless chicken breasts
1 sweet pepper sliced thin
2 green onions sliced
12-15 whole leaves of lettuce

Nutrition Facts
Servings: 4
Amount per serving
Calories	283
% Daily Value*
Total Fat 11.3g	15%
Saturated Fat 1.7g	9%
Cholesterol 65mg	22%
Sodium 594mg	26%
Total Carbohydrate 13.3g	5%
Dietary Fiber 1.8g	6%
Total Sugars 3.2g
Protein 34.4g
Vitamin D 0mcg	0%
Calcium 11mg	1%
Iron 3mg	18%
Potassium 533mg	11%

1.     Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.

2.    Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts

3.    Cook on low for 6-8 hours or high for 3-4 hours

4.    Shred chicken and add back about ¼ cup of the peanut sauce.

5.    Serve on lettuce with green onions and peppers (or any other Thai fixings)