Add the bell peppers, onion and garlic to the bottom of your slow cooker, then place the chicken breasts on top.
In a bowl, whisk the peanut butter, chicken broth, tamari, honey, sesame oil, and chili garlic paste together.
Pour the sauce over the chicken, then cook on high for 2 to 3 hours or on low for 4 to 5 hours.
Remove the lid, then stir in the lime juice and cilantro.
Pair the chicken with cooked brown rice, quinoa or barley for added fiber.
Store leftovers in an air-tight container for 3 to 4 days. The recipe does not freeze well.
