Laura's Asian Crock-Pot Chicken |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This was a recipe I made myself that I based off of 2 recipes from - her Indonesian Chicken recipe and her Salsa Chicken recipe, both of which are delicious. Basically, I only had some of the ingredients for the Indonesian Chicken, so I mixed it up and changed it so that I could use up ingredients I did have. Not quite Asian/Indonesian, but still delicious! Hope you like it! Ingredients:
4 -6 frozen chicken breasts |
1 -2 cup frozen corn |
1 (15 ounce) can black beans |
2 tablespoons soy sauce |
1/3-1/2 cup peanut butter |
2 -4 garlic cloves |
1 teaspoon cumin |
1 teaspoon chili pepper |
Directions:
1. Put peanut butter in bottom of crockpot on high. Occasionally stir so peanut butter does not burn. (I would use the 1/2 cup if I were using 6 chicken breasts).
2. Chop garlic cloves. Cook corn as directed. Drain black beans. Throw in everything except the chicken in the crockpot. Stir.
3. Add the frozen chicken. Stir to coat.
4. Cover and cook on low 6-8 hours or high 4-5 hours. (if your crockpot is not 2/3 full, you will need to keep an eye on it and stir it occasionally so it doesn't burn).
5. Serve with rice or bread or noodles. (I prefer rice.).
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