Chicken in Tomato-Peanut Sauce

By cmschnettler

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 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,
• 3 tablespoons coarsely chopped dry roasted peanuts

Preparation

Step 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.

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.

Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.