Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Chicken breasts, boned
1/2 c Peanut butter
1/8 c Honey
1 ts Cumin
1 tb Mint, dried
1 pk G. Washington's Golden
-bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as
possible. (It's much easier to rip the meat off the bones than any
knifework I've tried to date.) 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's twine or fasten with a toothpick. Arrange the twelve
packets in layers in the crock pot, being careful not to let any fall
open. 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. All the chicken fat will have
migrated to the top of the liquid, which I suspect would probably
make a wonderful flavoring for soups and other dishes.

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