Chicken in Tomato-Peanut Sauce

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/19/2020

A long turn in a Crock-Pot will lure layer after layer of flavor out of this Thai-inspired chicken dish.

Serve over basmati rice.

3 hr 20 min Prep: 5 min Cook: 3 hr 15 min
Serves: 6 Save

Ingredients (14)

  • 6 boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup unseasoned dry breadcrumbs
  • 2 tablespoon vegetable oil
  • 1 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1/3 cup peanut butter
  • 2 clove garlic, crushed
  • 2 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1/2 cup canned lower sodium chicken broth
  • Chopped cilantro, optional
  • 3 tablespoon coarsely chopped dry roasted peanuts

Directions

  1. Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
  2. Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
  3. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.

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