Crock-Pot Chicken Indonesian

In honor of Barbara's Crock Pot Festival, I have dug out one of my favorite Fall entrées: this crock pot dish that came with one of Leanne Ely’s Saving Dinner menu mailers.

It was one of her “recipe raves”, for good reason. I make this dish often, especially on school nights when I need supper to be fast & easy. How about you, friend? Do you like supper to be fast & easy on a school night?

Then this crock pot recipe is your friend.

I like cooking with chicken thighs now & then; they’re moist, meaty and a pleasant change from the ubiquitous boneless, skinless breast.

Trust me, this dish is delicious. Thank you, LeAnn! And thank you, Barbara, for hosting!

• 12 skinless chicken thighs
• 3 T. soy sauce
• 4-6 cloves garlic, minced
• 1 ½ T. grated fresh ginger root
• 3 tsp. sesame oil
• ½ tsp. cayenne pepper
• 1/3 C. peanut butter

In a small bowl, combine soy sauce, garlic, ginger, sesame oil and cayenne. Place your chicken in the crockpot and spoon sauce over the top of it. Cover and cook on low for 6 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from the crock pot and stir peanut butter into the juices until smooth. Spoon sauce over chicken to serve.

Serve with rice and a side of veggies.