Tuesday, February 15, 2011

Peanut Butter Crock Pot Chicken

You may be wondering how on earth can we eat this recipe?!  Peanut Butter isn't good for you!  Well, it can be!  We pick up ours at our local whole foods store Good Earth.  There, you can bring in a jar, tupperware, whatever...pull a lever, and watch the peanuts grind right into your jar.  No sugar, no preservatives, just good old creamy peanuts!  Then we store it in the fridge at home.  Great with apple slices for a snack too! :)  Here's what we used it for this week!

1/2 C REAL Peanut Butter
6 TBLS soy sauce, divided
1 Slice of onion, really chopped
2 cloves garlic, pressed
1/4 tsp ground ginger
6-8 chicken breasts (I use 4, and fillet them so they are thinner, and easier to roll up.  Then we have 8!)
3 TBLS honey
1 TBLS butter, melted
2 C chicken broth
2 TBLS cornstarch

Mix peanut butter, 3 TBLS of the soy sauce, onion, garlic and ginger in a small bowl.  Spread the peanut butter mixture on one side of each chicken breast, fold in half and stick with a toothpick to keep the chicken folded.  Place chicken in the bottom of a crock pot.
In another bowl mix remaining 3 TBLS soy sauce, with honey, melted butter and chicken broth.  Pour mixture over the chicken.  Cover and cook on low for 6 hours.(Your house will smell amazing!)
Remove chicken from crock pot and keep warm. (I put mine in a bowl and just set in the microwave while I make the sauce.)  Pour all the liquid into a saucepan and heat to a boil on the stovetop.  Dissolve cornstarch in a small amount of cold water and stir into the sauce.  Cook for about 5 minutes until sauce thickens slightly.
To serve, REMOVE toothpicks, and pour sauce over chicken!  Great with brown rice.  Next time we'll try it with whole wheat noodles, as more of a stir fry with vegetables!  Lots of possibilities with this one!

1 comment:

  1. I really want to try this one sometime! It just sounds so interesting!