Recipe ingredients
- 12 chicken breasts, boned
- 1/2 cup peanut butter
- 1/8 cup honey
- 1 teaspoon cumin
- 1 tablespoon mint, dried
- 1 package G. Washington Golden, bouillon mix
Recipe method
- Bone chicken breasts if needed, keeping meat as nearly intact as possible.
- Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well.
- Microwaving for 30 seconds or so thins it and makes it much easier to mix.
- Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat.
- Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet.
- Tie the packet shut with butcher twine or fasten with a toothpick.
- Arrange the twelve packets in layers in the crockpot.
- Stir water in to the bowl with any remaining peanut butter and mix well.
- Add the packet of bouillon and pour over the chicken packets.
- Add water as needed to cover packets to a depth of at least one inch.
- Turn crock pot on high for 5 or 6 hours.
- Remove packets from pot and let drain on a platter.
Other crockpot recipes:
Peanut stuffed chicken breast recipe
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