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Slow Cooker Spicy Peanut Chicken
Eight skin-removed chicken thighs go into the slow cooker with three cans of tomatoes — two with green chiles, one fire-roasted — plus honey, cumin, and cinnamon. After eight hours on low, a third cup of creamy peanut butter gets stirred into the braising liquid, thickening the sauce and adding a nutty richness to the spiced tomato base. Serve over jasmine rice or couscous to absorb the sauce. Makes 6 portions with almost no active time.
Equipment
- Skillet
- Slow Cooker
Ingredients
- 1 tablespoon olive or vegetable oil
- 8 large chicken thighs (about 3 lb), skin removed
- 1 large onion, chopped (1 cup)
- 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
- 1 can (14.5 oz) crushed fire-roasted or regular diced tomatoes, undrained
- 2 tablespoons honey
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ⅓ cup creamy peanut butter
- 2 cups hot cooked jasmine or basmati rice ( page 429 ) or couscous
Instructions
- 1Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken thighs and cook for about 4 minutes, turning once, until browned on both sides. Browning the meat first builds a deeper, richer flavor in the final sauce.
- 2Coat a 4- to 5-quart slow cooker with cooking spray. Combine the chopped onion, diced tomatoes with green chiles, crushed fire-roasted tomatoes, honey, cumin, and cinnamon directly in the slow cooker.
- 3Transfer the browned chicken to the slow cooker and spoon the tomato mixture over the top. Cover and cook on the Low heat setting for 7 to 8 hours.
- 4Stir the creamy peanut butter into the slow cooker mixture until it melts and blends completely into the sauce. Spoon the chicken and sauce over hot cooked rice or couscous.
Notes
- Garnish: Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins, and fresh cilantro.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The peanut sauce thickens as it cools, so add a splash of water when reheating.
- Prep ahead: You can brown the chicken and chop the onions the night before. Store them in the fridge to make morning assembly even faster.
Recipe Details
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