Crock Mock Morock Chicken

Crock Mock Morock Chicken
Serves 6

6 boneless skinless chicken breast halves, cut into 1-inch cubes
(easy to cut when partially frozen)
18 ounces canned diced tomatoes, undrained
1 large red bell pepper, seeded, chopped
1 1/2 cups onion, chopped
1/4 cup raisins
3 tablespoons tomato paste
1/3 cup chicken broth or vegetable broth
4 cloves garlic, pressed
1 tablespoon ground cumin
3 tablespoons peanut butter



In a skillet, brown chicken pieces well on both sides.

Place tomatoes, bell pepper, onion, raisins, tomato paste, garlic,
chicken broth or vegetable broth and cumin in a crock pot. Mix until
well combined.

Place chicken on top of this mixture. Cover. Cook on low heat setting
6-7 hours, or until chicken is tender. Stir in peanut butter.



Per Serving: 253 Calories; 11g Fat; 27g Protein; 11g Carbohydrate; 2g
Dietary Fiber; 73mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain
(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

SERVING SUGGESTIONS: Serve over couscous and add steamed cauliflower
and follow above serving suggestions as well.



VEGETARIANS: Omit chicken and include 2 cans of chick peas (garbanzo
beans) to the crock along with everything else.