I don't like to buy in bulk. It annoys me to have more than I can house, and I'm constantly trying to shove this or that in some closet or cabinet to get it out of my way and then I forget what I have.
I like to have a bunch of meat in the freezer, and I guess you can never have too much toilet paper, but I have to admit that when two bags of honey roasted peanuts from Trader Joe's were brought home instead of one I was perturbed. It's a really lame thing to get perturbed about, I know.
I'm working on it.
Anyhow, like any normal person faced with an imagined surplus of honey roasted peanuts, I breaded chicken.
Because that makes sense.
I truly thought I was the most creative being --ever-- until I googled my idea, and found that it had already been done.
--the equivalent of 4 breasts of chicken pieces (I thawed my meat for this, because I assumed that I was going to bread the chicken. I ended up just dumping the topping in because I wasn't in the mood for slimy hands. Which means frozen chicken would work just fine. Unless you want the sliminess and go for the breading.
--1 cup of whole honey roasted peanuts, chopped
--1/2 cup apple juice
--1 t barbecue rub pepper blend (or 1/2 t pepper; 1/2 t itallian seasoning, and then some rosemary)
--2 t tobasco sauce
--1/4 t red pepper flakes
--Spray the inside of your crock with cooking spray
--chop up peanuts, and mix with the dry spices
--mix apple juice with the tobasco sauce and pour on top
cook on low for about 6 hours--I used little breast tenderloins that were thawed, so it only took about 4 hours. If your pieces are thicker and are frozen, it will be a longer cooking time.
Adam and the kids liked this. The peanuts were very sweet and the tobasco and the chili flake flavor was drowned out. Adam added more chili flakes to his dish.
I didn't like it. The flavor was fine, but I had a weird textural problem with the peanuts. I gave it a good effort, then ate frozen yogurt for dinner after the kids were in bed.