This Asian-inspired dish cooks in your crockpot for you convenience.
1/4 C. peanut butter 2 Tbs. chopped peanuts 2 Tbs. soy sauce 1 Tbs. minced onions 1 Tbs. minced parsley 1 clove garlic, crushed Several drops of red pepper sauce 1/8 tsp. ground ginger 4 whole chicken breasts, skinned and boned 2 Tbs. soy sauce 2 Tbs. honey 1 Tbs. melted butter 1 10 1/2 oz. chicken broth 1 Tbs. cornstarch
Mix peanut butter, peanuts, 2 Tbs. 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 Tbs. soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4-5 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.