Chicken in peanut and chile sauce from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World (page 33) by Lynn Alley

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Notes about this recipe

  • kbrooks on June 16, 2024

    Sub 200gm peanut butter for the dry roasted peanuts.

  • kbrooks on June 16, 2024

    This is delicious. You can increase or decrease the hotness by using more or less of the Chipotle chiles in Adobo. Rather than cutting up a whole chicken, I used 8 bone in, skinless chicken thighs. Cooked on low for 5 hours, they were meltingly tender but still on the bone.

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