Crock-Pot Chicken in Tomato-Peanut Sauce

From Rosy 

Serve over basmati rice.

Ingredients

6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup unseasoned dry breadcrumbs
2 tablespoons 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 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper, or to taste
1/2 cup canned lower sodium chicken broth
Chopped cilantro
3 tablespoons coarsely chopped dry roasted peanuts

Instructions

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. Serves 6.