Slow Cooker Spicy Peanut Chicken Curry

With these crazy busy fall days, Im all over slow cooker recipes toss everything into the CrockPot in the morning as I assemble school lunches, and dinner is already done before Im 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 youre 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.

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Slow Cooker Pulled Barbecue Chicken

Pulled pork is always a hit around here, and it occurred to me recently that the chicken thighs in my freezer would make an easy, tasty, inexpensive dinner with only a few minutes effort. I tossed all the ingredients into the slow cooker at noon, and by dinnertime we had a kid-friendly meal all ready to go. A bag of coleslaw completed the deal and while everyone else loaded theirs on soft buns, I ate mine straight-up, and it was wonderful. Its easy to make a large batch of and freeze, so that dinner will be taken care of one night down the road.

Slow Cooker Pulled Barbecue Chicken

adapted from Eating Well

1 cup tomato sauce
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. chili powder
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. chipotles in adobo (optional)
1/4 tsp. salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

In the bowl of a 6 quart slow cooker, stir together the tomato sauce, vinegar, honey, chili powder, tomato paste, Worcestershire sauce, chipotles and salt. Add the chicken, onion and garlic.

Cover and cook on low for 4-5 hours, until the chicken can be pulled apart with forks. Serve straight-up or on soft buns, with creamy slaw on the side. Serves 6-8.

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