500g chicken breast, sliced in half
1 tbsp soy sauce
2 cloves garlic, pressed
½ tsp ginger
1 tsp sesame oil
a dash of chili
Mix together soy sauce, garlic, ginger, sesame oil and chili. Place chicken in the crock-pot and pour sauce on top. Cover and cook on LOW for 6-7 hours. Add peanut butter and stir until melted.
Serve with rice and a nice salad.
This smelled absolutely AMAZING while it was cooking, so I was already inclined to like it even before tasting it :-D Unfortunately, as mentioned, the sauce-to-peanut butter ratio was way off, and there was no way all the peanut butter would be incorporated in the sauce. You should either put it in way earlier or stick to just 1 tbsp. (Also, I think there was too little sauce in general. Would probably be fine to go with 50%-100% extra of the other things).
That said, it tasted as good as it had smelled while cooking. We finished everything, and I could definitely see myself making this again another time!