1/3 cup peanut butter
6 tablespoons soy sauce--divided
3 1/2 teaspoons onion -- minced
2 cloves garlic -- pressed
several drops tabasco
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves
3 tablespoons honey
1/2 tablespoon butter -- melted
2 cups chicken broth
2 tablespoons corn starch
Mix peanut butter, 3 tablespoons of the soy sauce, onion, garlic, tabasco and ginger.
Spread peanut butter mixture inside of each chicken breast halves piece. Fold in half; close with small skewer or toothpick. Place in crockpot. In a bowl, mix remaining 3 tablespoons soy sauce with honey, butter and broth and pour over chicken. Cover and cook on low for 4 to 5 hours.
Remove chicken from crockpot and keep warm. Transfer remaining cooking liquid to a saucepan and heat to a boil. In a small bowl, dissolve cornstarch in small amount of cold water and stir into sauce. Cook for about 5 minutes or until sauce thickens nicely. Serve with sauce spooned over the top of chicken. Don't forget to remove toothpicks before serving!