Indonesian Chicken

In the bottom of the crock pot:

2/3 cup peanut butter

Turn the pot on HIGH to start to melt/soften the peanut butter

Add:

4 TBSP soy sauce
4 cloves garlic
1 TBSP sesame oil
1 tsp ground ginger
1 TBSP lime juice
1/2 tsp red pepper flakes (optional for some kick)

Stir together then add about six or seven 5oz chicken breast pieces and stir the sauce with the chicken. Cook on HIGH 4-5 hours (stir again after the first hour) or LOW for 6-8 hours.

Serve over rice. Garnish with lime wedges and/or toasted sesame seeds.

*We liked this one, a very different flavor. Similar to the Indonesian Chicken Spaghetti recipe that we've made. Everyone liked it, so we'll be repeating it.

African Peanut Soup

Blend well in VitaMix Blender:

1 14oz can cut tomatoes with juice
2 red bell peppers - no seeds
4 cups chicken broth

Pour into the crockpot and then add:

1 yellow onion - chopped (um, onion powder for us!)
2 green onions - chopped (again, not for us)
4 cloves minced garlic
4 more cups chicken broth
1/4 tsp black pepper
1/4 - 1/2 tsp chili powder
1/2 cup uncooked rice
1 more 14oz can cut tomatoes with juice (this can be blended at the beginning with the other can if your kids will NOT go for a few tomato chunks in the soup)
2 cups diced or shredded chicken, optional (I had leftovers from Sunday dinner)

Cook on LOW 5-6 hours or HIGH for 4 hours.

20-30 minutes before dinner, add 1 CUP PEANUT BUTTER (I used creamy)

Once it's incorporated into the soup...it's time to eat. Serve with a dollop of sour cream and a small dash of Tobasco Sauce if you like. (We liked it this way.)

*This was REALLY GOOD! I was nervous all day that the flavors would be too strange, (peppers and peanut butter?!) but we liked it! The rice disappeared and just thickened the soup. It would have been perfect with a grilled cheese sandwich. With the chicken in it, it was a great little meal. The youngest...no go, he had peanut butter and jelly again. *sigh* He wouldn't even TRY it.

Indonesian Chicken Spaghetti

Put into crockpot:

5-6 chicken breasts (about 30 oz) boneless/skinless
2 LARGE carrots or 4 small carrots - peeled and shredded
2 onions chopped (not us, we did onion powder)

In mixing bowl:

2 cloves garlic, minced
1/4 cup soy sauce
1 cup water
1/2 tsp ginger
1 tsp rice vinegar
1 Tbsp Sesame Oil
3/4 cup smooth peanut butter
1/4 tsp hot red pepper flakes (I didn't have any, so I added 1 Tbsp hot chili oil and a few shakes of cayenne pepper)

Stir together well and pour over the chicken and vegetables.

Cook on LOW 6-7 hours of High 4-5 hours

Halfway through the cooking time, remove the chicken and dice it, then return it to the sauce in the crockpot.

When the sauce is done, separately cook 16-22oz of spaghetti noodles based on your preference of noodles to sauce. Drain and then pour noodles into the crockpot. Stir to cover the noodles with the sauce and turn off the crockpot. Serve right away.

If desired sprinkle with sesame seeds, chopped peanuts, fresh cilantro.

*A great twist on spaghetti. I wasn't sure about this one, it didn't look very appetizing after it was done cooking, but it really was good! I don't know if you're supposed to top Indonesian food with cilantro, but I had some on hand and I liked how it tasted.

Peanut Butter Hot Fudge Cake

Combine in a mixing bowl:

1/2 cup flour
1/4 cup sugar
3/4 tsp baking powder
1/3 cup milk
1 TBSP vegetable oil
1/2 tsp vanilla

Mix until smooth and then stir in 1/4 cup peanut butter.

Add mixture to crockpot.

In empty mixing bowl (I used the same one without cleaning it out):

1/2 cup sugar
3 TBSP unsweetened cocoa powder

Add 1 cup boiling water to the sugar and cocoa powder, stir until dissolved. Pour over first mixture in the crockpot. DO NOT STIR

Cook on HIGH 2-3 hours or until toothpick comes out clean.

*I doubled this one the first time...too much! I have two kids that don't prefer chocolate. We served this HOT over vanilla ice cream. Sooooo good!