Slow Cooker Curry Chicken

Ingredients

• 3 lbs boneless skinless chicken thighs, trimmed & cubed
• 2 large potatoes, peeled & cubed
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 3 tablespoons curry powder
• 3 tablespoons smooth peanut butter
• 1 cinnamon stick
• 1/2 tablespoon red pepper flakes (optional)
• 1/2 teaspoon cayenne pepper (optional)
• 1 beef bouillon cube
• salt and pepper
• 1 cup white wine
• 12 ounces coconut milk
• 1 cup water
• 1/4 cup cilantro, chopped
• 3 tablespoons cornstarch

Directions

1. 1

   Place the wet ingredients into the crock (wine, coconut milk, water).

2. 2

   Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.

3. 3

   Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.

4. 4

   Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.

5. 5

   If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.

6. 6

   Serve over noodles or rice of choice, garnished with cilantro.