Slow Cooked Yo Ho Ho Saucy Wench

• 6 boneless chicken breast fillets (no cross bones or skin)
• flour (fer dredging)
• 2 tablespoons canola oil (for browning)
• 15 ounces canned diced tomatoes
• 1 cup asparagus (fresh or frozen)
• 15 ounces canned peaches (juice of)
• 14 cup rum (not fer drinking)
• 2 tablespoons Thai sweet chili sauce
• 2 teaspoons chili powder
• 12 teaspoon cumin
• 3 ounces tomato paste
• rice (for soaking up the stew) or pasta (for soaking up the stew)

1. Cut chicken up into bite sized pieces.
2. Dredge chicken pieces in flour.
3. Brown chicken pieces on all sides in skillet with canola oil.
4. Should take about 10 minutes or so.
5. Remove from heat, remove chicken from skillet and set aside.
6. Drain juice from peaches and place in bottom of crock-pot.
7. Reserve peaches.
8. In blender, blend rum, peaches, tomato paste, cumin, chili powder and Thai sweet chili sauce together for 1-2 minutes.
9. Turn crock pot on low setting.
10. Chop up asparagus into bite sized pieces.
11. Add tomatoes to crock-pot, then add asparagus on top.
12. Next add chicken.
13. Pour peach mixture over top of chicken.
14. Cover and cook on low 7 hours.
15. Cook rice or pasta to package directions.
16. Serve stew on top of rice or pasta.

chicken breast, flour, canola oil, tomatoes, peaches, rum, sweet chili sauce, chili powder, cumin, tomato paste, rice

Taken from www.food.com/recipe/slow-cooked-yo-ho-ho-saucy-wench-501173 (may not work)