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For 4 Person(s)
Ingredients
- 8 skinless, bone-in chicken thighs
- 119 oz (540 ml) can chickpeas, drained
- 1 cup (250 ml) salsa
- 1/4 -1/2 cup (60-125 ml) peanut or almond butter
- 2 tbsp (30 ml) soy sauce
- 1 tsp (15 ml) lime juice
- 2 tsp (10 ml) curry paste or powder
- 1/4 cup (60 ml) chopped fresh cilantro (optional)
- steamed rice or quinoa, for serving
Directions
When the temperature rises and you’re less inclined to turn on the oven, a slow cooker can take care of dinner without heating up the house. This simple curry comes together in just minutes, so you can spend as much time as possible outdoors. This meal also works well during cooler months, when you want a hot meal but don't want to spend all day in the kitchen.
Combine all the ingredients in a slow cooker and cook on low for 6-8 hours, until the chicken is very tender and the sauce is thick. Serve warm, over steamed rice or quinoa.
Recipe notes
Makes: 4 to 6
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