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Nutrition Facts
Serving Size 1 (295g) Recipe makes 4 servings
Calories 561
Calories from Fat 227		(40%)
Amount Per Serving		%DV
	Total Fat 25.3g	38%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 696mg		29%
Potassium 957mg		27%
Total Carbohydrate 39.2g		13%
	Dietary Fiber 11.7g	46%
	Sugars 2.2g
Protein 47.4g		94%
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Laura's " Asian " Crock-Pot Chicken

Recipe #343289 | 4½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: freakingdork
Dec 13, 2008

This was a recipe I made myself that I based off of 2 recipes from http://crockpot365.blogspot.com - 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!

SERVES 4 -6 (change servings and units)

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.).