Monday, I did a crockpot. And Conor loved it! All he talked about the entire time we ate was what we were eating!! I really liked it too! I served it with celery sticks to take the edge off the heat. This recipe serves 4 to 6 and is from the Company’s Coming Slow-Cooker Dinners Cookbook. Here it is:

Spicy Peanut Chicken

1 tbsp. cooking oil
4 bone-in, skinless
4 chicken drumsticks, skin removed (I used 7 boneless, skinless chicken thighs) 

1 1/2 cup thinly sliced onion

2 garlic cloves (or 1/2 tsp. powder)
2 tsp. curry powder (add less to make mild)
1 tsp. dried crushed chillies

1/2 cup prepared chicken broth
1/4 cup tomato paste
1/4 tsp. salt

2 tbsp. warm water
1/3 cup smooth peanut butter
3/4 cup chopped red pepper

1/4 cup chopped, peeled english cucumber
2 tbsp. coarsely chopped unsalted peanuts
1 tbsp. chopped fresh cilantro or parsley (or 3/4 tsp. dried), optional

Heat cooking oil in large frying pan on medium. Add chicken thighs and drumsticks. Cook for 8 to 10 minutes, turning occasionally, until browned. Transfer to 3 1/2 to 4 quart slow cooker.

Add onion to same large frying pan. Cook for 5 to 10 minutes, stirring often, until softened.

Add next 3 ingredients. Heat and stir for about 1 minute until fragrant.

Add broth, tomato paste and salt. Stir well. Pour over chicken. Do not stir. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.

Stir warm water into peanut butter in small cup until smooth. Add to chicken mixture. Stir. Add red pepper. Stir well. Cover. Cook on high for about 15 minutes until red pepper in tender-crips. Remove to large serving bowl. Scatter cucumber, peanuts and cilantro over top. Serves 4.

Make Ahead: The night before, chop vegetables and prepare broth mixture. Chill overnight in separate covered bowls. Assemble and cook as directed.