Slow-Cooker Thai Peanut Chicken

Ingredients

• 13.7 oz coconut milk unsweetened canned (not cream of coconut)
• 0.3 cup creamy peanut butter 
• 2 tablespoons soya sauce 
• 1 tablespoon worcestershire sauce 
• 2 tablespoons curry paste red (see Tip)
• 2 tablespoons ginger peeled finely chopped
• 3 cloves garlic finely chopped
• 2.5 lb chicken thighs boneless skinless
• 1 teaspoon salt 
• 0.5 cup flour all-purpose
• 2 tablespoons vegetable oil 
• 2 tablespoons brown sugar packed
• 1 tablespoon juice of lime 
• 0.3 cup cilantro leaves 
• 0.3 cup roasted peanuts chopped

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Spray 4-quart slow cooker with cooking spray.
2. In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
3. Season chicken with salt.
4. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
5. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned.
6. Transfer to slow cooker.
7. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
8. Transfer to slow cooker, and pour remaining half of sauce over chicken.
9. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F).
10. Transfer chicken to serving bowl.
11. Stir brown sugar and lime juice into sauce in slow cooker.
12. Pour sauce over chicken; garnish with cilantro and peanuts.
13. Serve over rice, if desired.