Prep 20 mins
Cook 4 hrs
A fragrant simple chicken dish that is best served over long grain rice.
- 6 -8 uncooked boneless skinless chicken breasts or 6 -8 chicken thighs
- 5 tablespoons Worcestershire sauce
- 4 tablespoons oil
- 2 teaspoons dried tarragon
- 1⁄2 cup chunky peanut butter
- 4 tablespoons tomato paste
- 1 cup minced onion
- 8 garlic cloves, minced
- 2 teaspoons cumin
- 2 cups chicken stock
- 1 teaspoon crushed red pepper flakes (optional)
- Place all ingredients in the crock pot and whisk together until well mixed.
- Place chicken in the pot.
- Cover and cook on low 6-8 hours or on high for 3-4 hours, until chicken is tender.
- Serve over rice. Enjoy!
I'm sorry, but this was really not to my family's taste. I tried making it as a "dump" recipe and then freezing it, as part of an OAMC mini-session. When I cooked it up, though, we found it fairly bland, with no zest and no peanut flavor, really. Other than making it up for the freezer, I did the recipe as stated, and served over rice.
I would have liked this if I'd made it quickly on the stove top. Just something about me and chicken breasts cooked all day long.
I made this last night, and neither my husband nor myself really cared for it. It wasn't terrible or anything, but the sauce really seemed to be lacking something. The chicken itself was moist after cooking in the sauce, and the recipe was easy to make, but it just wasn't for us, I guess. I tried to add a little additional peanut butter at the end to try to see if that would improve the flavor, but that didn't seem to be what was missing. Thanks for sharing, though.