Spicy Peanut Crockpot Chicken
I found this recipe a year or so ago on Receipezaar and fell in love with it. It’s an easy dish and smells heavenly when you’re coming home on a chilly night. I serve it over basmati rice. I usually tinker with the amount of peanut butter and, if it’s natural, the amount of sugar. I like a more nutty flavor though!
Anyway, here it is:
1-1 1/2 lb boneless skinless chicken thighs or boneless skinless chicken breast, cut into pieces
1 (28 ounce) can diced tomatoes with juice
1 cup chicken stock
1/4 cup peanut butter (smooth or chunky, depending on preference!)
1/3 cup diced onion
1 garlic clove (minced)
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes (or more if desired!)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons white sugar (optional, but recommended if you use natural peanut butter!)
Put all ingredients except the chicken into a slow cooker. Stir to combine. Add the chicken. Cook on low until liquid has thickened and chicken is cooked (about five hours, although I’ve let it cook a bit longer when I ended up working late!)
I usually add a bit of flour at the end because I like a thicker sauce. Serve with basmati rice.
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