slow cooking expert and mom to three
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A Year of Slow Cooking

Friday, May 9, 2008

Honey Nut Chicken CrockPot Recipe


Day 130.


I don't like to buy in bulk. It annoys me to have more than I can house, and I'm constantly trying to shove this or that in some closet or cabinet to get it out of my way and then I forget what I have.

I like to have a bunch of meat in the freezer, and I guess you can never have too much toilet paper, but I have to admit that when two bags of honey roasted peanuts from Trader Joe's were brought home instead of one I was perturbed. It's a really lame thing to get perturbed about, I know.

I'm working on it.

Anyhow, like any normal person faced with an imagined surplus of honey roasted peanuts, I breaded chicken.

Because that makes sense.

I truly thought I was the most creative being --ever-- until I googled my idea, and found that it had already been done.


The Ingredients.

--the equivalent of 4 breasts of chicken pieces (I thawed my meat for this, because I assumed that I was going to bread the chicken. I ended up just dumping the topping in because I wasn't in the mood for slimy hands. Which means frozen chicken would work just fine. Unless you want the sliminess and go for the breading.
--1 cup of whole honey roasted peanuts, chopped
--1/2 cup apple juice
--1 t barbecue rub pepper blend (or 1/2 t pepper; 1/2 t itallian seasoning, and then some rosemary)
--2 t tobasco sauce
--1/4 t red pepper flakes
The Directions.
--Spray the inside of your crock with cooking spray
--add chicken
--chop up peanuts, and mix with the dry spices
--top chicken
--mix apple juice with the tobasco sauce and pour on top
cook on low for about 6 hours--I used little breast tenderloins that were thawed, so it only took about 4 hours. If your pieces are thicker and are frozen, it will be a longer cooking time.
The Verdict.
Adam and the kids liked this. The peanuts were very sweet and the tobasco and the chili flake flavor was drowned out. Adam added more chili flakes to his dish.
I didn't like it. The flavor was fine, but I had a weird textural problem with the peanuts. I gave it a good effort, then ate frozen yogurt for dinner after the kids were in bed.

8 comments:

Crockpot Lady said...

blogger is having weird spacial issues.

again.

sigh.

screamofcontinuousness said...

I like the idea of using the crock pot all year. Found you from Missy's blog. I'll be reading more.

Amie said...

interesting combo--I never would have thought to make breading out of peanuts. I would have just eaten then all!

petunia said...

I check in once a week and have gotten some GREAT recipes here. I really love that you have the VERDICT section - this means alot to me because I have a hard time wondering if we would like it just by looking at a recipe. I haven't agreed everytime, but everyone has their own tastes right? Anyway, have you found a good bourbon chicken recipe for the crockpot??? I find them but it's all baking after marinating over night - like I have time to do that.
Keep up the great blog...I'm always anxious to see what ELSE you can do in the crockpot.
My 2 favorite so far:
The Korean RIBS---AWESOME
The Carmel from the Eagle brand milk (like magic)

thebabblinghousewife said...

Frozen yogurt usually more than makes up for good intentions!

SeaBird said...

Wow - am I glad I found your blog! I have had very little luck with my crockpot the past several months so I am very eager to try some of your recipes! Yeah!

Jackie said...

Never tried nuts with chicken, looks very intriguing!

Christina said...

Petunia,

I realize it's bit late (3 years too late, to be exact) but I have a fantastic recipe for Crockpot Bourbon Chicken.

http://www.tastebook.com/recipes/1015543-Crock-pot-Bourbon-Chicken

My modifications: reduce soy sauce from 3oz to 2oz; increase brown sugar from 3/4 cup to 1 cup, packed. I also just use enough chicken for 2 people, because that's all I have to feed as of now. Delicious!!

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