The year we summered in Maine, twelve old friend go together for a potluck before we all scattered for the winter.

 

Linda Thayer brought Indonesian Chicken in a crock pot. It disappeared in a hurry!

 

It’s a tad spicy, and that’s what makes it good. That, and the peanuts.

 

Indonesian Chicken

1 and 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1/3 c chopped onion

1/3 c water

1/4 c reduced-fat creamy peanut butter

 3 T chili sauce

 1/4 tsp cayenne pepper

 1/4 tsp pepper

  3 c cooked brown rice

  6 T chopped salted peanuts

  6 T chopped sweet red pepper

 

1. Place chicken in a 4-qt. slow cooker.

2. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken.

3. Cover and cook on low for 4-6 hours or until chicken is no longer pink.

2. Shred meat with two forks and return to slow cooker; heat through.

 

Serve with rice. Sprinkle with peanuts and red pepper.