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
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)
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.