Categories: Poultry, Microwave, Crockpot 
      Yield: 1 servings 
  
     12    Chicken breasts, boned 
    1/2 c  Peanut butter 
    1/8 c  Honey 
      1 ts Cumin 
      1 tb Mint, dried 
      1 pk G. Washington's Golden 
           -bouillon mix 
  
  Bone chicken breasts if needed, keeping meat as nearly intact as 
  possible. (It's much easier to rip the meat off the bones than any 
  knifework I've tried to date.)  Pull off shreds and gobbets. 
  Put peanut butter, honey, cumin and mint in a bowl and mix well. 
  Microwaving for 30 seconds or so thins it and makes it much easier to 
  mix. 
  Spread about 2 tsp of the peanut butter mix in a thin layer over each 
  piece of breast meat.  Place 1/12 of the shreds and gobbets on the 
  breast and roll them up into a packet.  Tie the packet shut with 
  butcher's twine or fasten with a toothpick. 
  Arrange the twelve packets in layers in the crock pot, being careful 
  not to let any fall open. 
  Stir water in to the bowl with any remaining peanut butter and mix 
  well. Add the packet of bouillon and pour over the chicken packets. 
  Add water as needed to cover packets to a depth of at least one inch. 
  Turn crock pot on high for 5 or 6 hours. 
  Remove packets from pot and let drain on a platter. 
  All the chicken fat will have migrated to the top of the liquid, 
  which I suspect would probably make a wonderful flavoring for soups 
  and other dishes.