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Peanut Chicken Breasts
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- #43334
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1/4 cup peanut butter
2 tablespoons chopped peanuts
2 tablespoons soy sauce
1 tablespoon minced onions
1 tablespoon minced parsley
1 clove garlic, crushed
3 drops red pepper sauce
1/8 teaspoon ground ginger
4 chicken breast halves, skinned & boned
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon melted butter
1 can (10.5 ounce size) chicken broth
1 tablespoon cornstarch
directions
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.
added by
snoleppard42
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
341 calories, 15 grams fat, 17 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
October 4, 2013
Changed this up a bit and made pockets in the chicken instead of just folding it. The sauce and chicken are both great.
December 23, 2010
I made this tonight for a dinner party that I was having and it was a huge hit! I doubled the recipe for the sauce and "stuffing" for the chicken but only used 6 pieces of chicken instead of a true 8. There was just enough of the peanut stuffing for the 6 (huge) chicken breasts. I served it with angel hair pasta and broccoli with soy sauce, some minced onion and garlic powder. I did have to use more than the called for corn starch to get the sauce to thicken at the end. I'll be filing this recipe away to use again!
August 29, 2005
Delicious!! The peanut butter mixture was fabulous and stayed in the chicken folds quite well (which surprised us given the amount of liquid added to the crockpot). We served the chicken and sauce over rice, but rice noodles (or pasta) would be great. To give this extra Thai flavor we added crushed peanuts and red pepper flakes on top before serving. This recipe was perfectly cooked in 5 hours on LOW. None of the measurements needed to be exact so you can adjust to taste - which also makes it an easy recipe to scale the serving sizes up or down depending on your needs. We would definitely make this again.