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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Another beloved slow cooker recipe from Canadian Living! I like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! I use boneless skinless thighs because that's what I like! Ingredients:
1/4 cup vegetable oil |
1 onion, chopped |
4 garlic cloves, chopped |
3 tablespoons tomato paste |
2 tablespoons paprika |
3/4 teaspoon salt |
3/4 teaspoon pepper |
1/2 ground ginger |
1 cup coconut milk |
3 tablespoons smooth peanut butter |
16 chicken thighs |
2 tablespoons jalapeno peppers, minced |
1/4 cup fresh parsley or 1/4 cup cilantro |
Directions:
1. In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
2. Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
3. stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
4. Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
5. Pour sauce over top , then cover and cook on low for 4-5 hours.
6. Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.
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