With these crazy busy fall days, I’m all over slow cooker recipes – toss everything into the CrockPot in the morning as I assemble school lunches, and dinner is already done before I’m out the door. Curries are some of my favorites – especially those enriched with peanut butter. Made with skinless chicken thighs, this dish is quick and flavorful, takes under 5 minutes to throw together, and makes a delicious meal served over rice. It also freezes well – if you have a large slow cooker, double the recipe and freeze leftovers for an emergency meal on a cold day down the road.
If you’re going wheat or gluten-free, use rice flour – it simply thickens the sauce as it cooks.
Slow Cooker Spicy Peanut Chicken Curry
Adapted from Crock-Pot.ca
Ingredients
- 8 skinless, boneless chicken thighs
- 1 large thin-skinned potato, cut into chunks
- 1 onion, chopped
- 1 Tbsp. flour
- 1 19 oz (540 mL) can diced tomatoes, with their juices
- 1/3 cup peanut butter, smooth or crunchy
- a squirt of sriracha or chili sauce (optional)
- 1 clove garlic, crushed
- 1 Tbsp. soy sauce
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp brown sugar
- 1 tsp turmeric (optional)
Instructions
- Chopped fresh cilantro and/or salted peanuts, for garnish
- Place the chicken in your CrockPot and arrange the diced potatoes and onion around the edge. Sprinkle with flour.
- Add the tomatoes, peanut butter, sriracha, garlic, soy sauce, cumin, chili powder, brown sugar, turmeric (if you have it), cover and cook on low for 6 hours.
- Sprinkle with chopped cilantro and/or peanuts and serve over steamed rice. Serves 4-6.
