Almond Thai Chicken

This is a healthy alternative to Masaman Chicken.

• 4 Boneless/skinless chicken breast
• 1 Bell pepper in cut into strips
• 1 onion, diced
• 1 cup chicken broth
• 1/4 cup liquid aminos (or Tamari/soy sauce)
• 1/2 T ground cumin
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 T cornstarch or arrowroot
• 1/2 cup raw almond butter (nothing but almonds added)
• 1 T liquid aminos
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup sliced almonds
• 1 avocado sliced
• 3 green onions, chopped
• 1 tomato, chopped
• salt and pepper to taste

Directions:
1. Place the chicken, bell pepper, and onion in a slow cooker/crockpot. Mix the broth , liquid aminos, cumin, garlic, and red pepper flakes. Pour over chicken. Cook on low for 5 hours (if chicken is frozen cook on high).
2. Remove the broth (should be about a cup) and mix this with the cornstarch, almond butter, lime juice and 1 T of liquid aminos. Pour this back over the chicken in the slow cooker and replace the lid. Cook on high for at least 30 more minutes.
3. When ready to serve, garnish with green onions, tomato, cilantro, avocado, and almonds. Serve over brown rice, brown rice pasta, or any other whole grain.