12    Chicken breasts, boned
1/2 c  Peanut butter
1/8 c  Honey
1 ts Cumin
1 tb Mint, dried
1 pk G. Washingtons Golden
-bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as possible.
(Its much easier to rip the meat off the bones than any knifework Ive
tried to date.) Pull off shreds and gobbets. Put peanut butter, honey,
cumin and mint in a bowl and mix well. ing 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 butchers 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.