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Crock-Nutty Chicken

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Servings 6 servings


  • 1/3 cup peanut butter
  • 6 tablespoons soy sauce divided
  • 3 1/2 teaspoons onion minced
  • 2 cloves garlic pressed
  • several drops Tabasco
  • 1/4 teaspoon ground ginger
  • 6 boneless skinless chicken breast halves
  • 3 tablespoons honey
  • 1/2 tablespoon butter melted
  • 2 cups chicken broth
  • 2 tablespoons corn starch


  • Mix peanut butter, 3 tablespoons of the soy sauce, onion, garlic, tabasco and ginger.
  • Spread peanut butter mixture inside of each chicken breast halves piece. Fold in half; close with small skewer or toothpick. Place in crockpot. In a bowl, mix remaining 3 tablespoons soy sauce with honey, butter and broth and pour over chicken. Cover and cook on low for 4 to 5 hours.
  • Remove chicken from crockpot and keep warm. Transfer remaining cooking liquid to a saucepan and heat to a boil. In a small bowl, dissolve cornstarch in small amount of cold water and stir into sauce. Cook for about 5 minutes or until sauce thickens nicely. Serve with sauce spooned over the top of chicken. Don’t forget to remove toothpicks before serving!


SERVING SUGGESTIONS: Brown rice or quinoa, a spinach salad and some baby carrots.
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