Chicken in Tomato-Peanut Sauce

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 195 mins

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

Chicken Tomato Peanut for the Slow Cooker
Mark Boughton Photography / styling: Teresa Blackburn

Serve over basmati rice.


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 cloves garlic, 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, optional
3 tablespoons coarsely chopped dry roasted peanuts


  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.

—Recipe by Jean Kressy



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