Thai Peanut Chicken

This is one of my favorite crockpot dishes, and yes, it is also a hybrid freezer meal.  This was thrown in the crockpot at noon, and dinner was on the table by 5:30 p.m.  The real delay was I didn't start the pasta early enough.  

12 oz. linguine (I used regular spaghetti)
4 cloves garlic, pressed
1 c peanut butter
2 c hot water
2 chicken bouillon cubes
1/2 c low sodium soy sauce
2 Tbs packed brown sugar
1 1/2 lb chicken breast, cut into 1" - 2" chunks
1 1/2 c shredded zucchini
1 large red pepper cut into thin strips
1 c chopped cilantro, divided
1 Tbs lime juice
Chopped peanuts


To freeze: 
Cut the chicken into 1" - 2" chunks and place in a labeled quart size freezer bag.
Cut the red pepper, shred the zucchini, and chop 1/2 c cilantro.  Place items together in a labeled quart size freezer bag.

On cooking day:
Mix together garlic, peanut butter, water, bouillon cubes, soy sauce and brown sugar.  Whisk until well blended.
Place chicken and vegetables in crockpot.  Pour in the sauce and stir.
If you have previously frozen the chicken and vegetables, they can be placed in the crockpot directly from the freezer.  If this is the case, pour the sauce over the chicken and vegetables and stir gently.  
Stir items in the crockpot every 30 minutes to one hour.
Cook on low 4 - 5 hours, or high 2 -3 hours.  (If cooking from frozen cook on low 5 hours, or high 3 hours)
About 20 minutes before serving toss in the lime juice.
Serve over noodles, garnish with peanuts and cilantro.

This recipe was adapted from a recipe found on Karen Petersen's 365 day crockpot blog.