Good Eating Monday: Slow Cooker Spicy Chicken in Peanut Sauce!

Because I still have usable Cilantro growing outside, I wanted to do something with a Thai feel, so I pulled out this recipe for this richly delicious and slightly spicy slow cooker I posted here 5 years ago!
It calls for canned tomatoes with certain things added: one with green chilies and one with jalapenos, which can be either diced or stewed.
 For tomatoes with jalapenos, I found a can of Mexican Recipe Stewed Tomatoes by Del Monte that included jalapenos, cumin and garlic.

If you can't find  tomatoes with either green chilies or jalapenos added, you can buy small can of diced green chilies and a small, fresh jalapeno. I'd seed and dice the jalapeno and saute it with the onion, though.

The original recipe is from Pillsbury, though mine is an improved version.
(Photo is my own.)

Slow Cooker Spicy Chicken In Peanut Sauce

Ingredients:

8 to 10 boneless chicken thighs

1 to 2 Tablespoons Olive oil

1 large onion, chopped (about 1 cup)

1 clove garlic, minced (1 teaspoon)

1 can (14.5 oz) diced tomatoes with green chilies, undrained

1 can (14.5 oz) diced or stewed tomatoes with jalapenos, undrained

1 large (28 oz) can crushed tomatoes, undrained

2 Tablespoons honey

1 cup frozen peas

1 1/2 teaspoons Ground Cumin

1 teaspoon Ground Cinnamon
1 to 2 Tablespoons cornstarch to thicken

1/2 cup Creamy Peanut Butter--added last 30 min.
Optional: Cilantro to taste.

Directions:
1) Spray slow cooker with cooking spray and turn on either low or high to warm up.

2) Open cans of tomatoes and pour with juice into slow cooker adding minced garlic, honey, frozen peas, cinnamon and cumin, cornstarch and stir in. If you have Cilantro. add it, too.

3) In skillet over med high heat: add chicken, salt chicken, then sear it briefly on both sides. (this seals in moisture), then saute the chopped onion.
Be sure to scrape bottom of pan and pour juices along meat bits  into slow cooker along with onions.

4) Wiggle chicken thighs into sauce so they're well covered. Put lid on slow cooker and cook on low for 7/8 hours or on high 4/5 hours.
At last 30 minute point, add 1/2 cup peanut butter and stir.

5)  Serve over steamed rice.
****
Yum! It was a huge heat with our guests on Sunday! 
It's got a touch of both sweet, warm and peanuty flavor.
*****
One could also turn it into more of a thick chili by shredding the tender cooked thighs up with a pair of forks, then stirring in some cooked rice. That's what I did with the leftovers!