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.
Top
Share
Tweet
Pin
+1
0 Shares