Peanut Chicken Breasts [Crockpot]

1/4 cup peanut butter
2 Tbsp chopped peanuts
2 Tbsp soy sauce
1 Tbsp minced onions
1 Tbsp minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp melted butter
1 10 1/2 ounce chicken broth
1 Tbsp cornstarch

Mix peanut butter, peanuts, 2 Tbsp soy sauce, onion, parsley, garlic,
pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in
half; close with small skewer or a toothpick. Place in slow-cooking pot.
Mix remaining 2 Tbsp soy sauce with honey, butter, and broth; pour over
chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot.
Turn control to high. Dissolve cornstarch in small amount of cold water;
stir into sauce. Cook on high for about 15 minutes. Spoon sauce on chicken
and serve.

Source: Chet's Crock
From Ann In Fla



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