Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry

Slow Cooker Braised Chicken in Peanut Sauce

  • Cooking Time:

    6 hours on Low or 3 hours on High
  • Servings:

    6

Ingredients

1 T.vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp.dried oregano leaves
1 tsp. salt
1/2 tsp. cracked black peppercorns
1/2 c. chicken stock
1/2 c. tomato sauce
1 bay leaf
3 lbs. skinless bone-in chicken thighs (about 12 thighs)
1/2 c. peanut butter
2 T. sherry or freshly squeezed lemon juice
2 tsp. curry powder
1/2 to 1 long red or green chile pepper, minced
1 red bell pepper, finely chopped
Hot white rice

This recipe was shared by Stephanie U., and per her recipe, she says it is an unusual and delicious recipe that moves the delectable combination of hot peppers and peanuts into the main course. Works best in a larger (minimum 5 quart) slow cooker.

NOTE: Those with Peanut Allergies should not use this recipe!

  1. In a nonstick skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken stock, tomato sauce and bay leaf and bring to a boil.
  2. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture above.
  3. Cover. Cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
  4. In a bowl, combine peanut butter, sherry, curry powder and chile pepper. Add a little cooking liquid and stir to blend. Add to crock pot along with red pepper.
  5. Cover. Cook on High for 20 minutes, until pepper is tender and flavors have melded. Discard bay leaf. Serve over hot white rice.

Make ahead: This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

Happy Crocking!

Provided by Stephanie U., via facebook.com/

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

Leave a Reply

avatar
  Subscribe  
Notify of

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cooker recipes, tips & tricks right to your inbox!
PLUS be the first to know about my giveaways and contests!

  • This field is for validation purposes and should be left unchanged.
0 Shares
+1
Share
Tweet
Pin