Holy Mole Spicy Crockpot Chicken

 

More fun with crockpot food.  As the weather gets cooler, this spicy dish will make you feel warm inside and out.

Holy Mole Spicy Crockpot Chicken

8 boneless, skinless chicken thighs (about 2 lbs.)
1 tbsp. flour
1 (14 oz.) can diced fire-roasted tomatoes
1 (10 oz.) can RoTel diced tomatoes and green chilies
1/2 cup creamy peanut butter
1 tbsp. soy sauce
1 tsp. cumin
1 tsp. chili powder
1 tsp. brown sugar
1/2 to 1 tsp. Rooster Sauce* (depends on how hot you want it)
2 medium carrots, peeled and sliced chunky
1/2 medium onion, chopped

Put fire-roasted tomatoes, RoTel tomatoes, peanut butter, soy sauce, cumin, chili powder, brown sugar and rooster sauce in the crockpot on low.

 

Cook for 10-15 minutes until the peanut butter is melted and everything is blended together.

 

While that is cooking, trim any excess fat off the chicken thighs.  Sprinkle with flour until pieces are evenly coated.

 

Add chicken, carrot chunks and chopped onion to the crockpot.

 

Cook on low for 5-1/2 to 6 hours, stirring often.

Serve over rice, garnish with toasted peanuts and/or cilantro.  Enjoy the heat.

NOTES
 
*If you're not familiar with it Rooster Sauce is a chili garlic sauce available in some grocery stores and in Asian markets.  It's pretty potent, so adjust usage to suit your heat level preference.
 
You can use bone-in skinless chicken thighs for this recipe.  My grocery store just happened to have some that were boneless, so I went with those.

Crockpot Cubed Steak

 

More fun with crockpots!  Here's another easy-peasy recipe.  Pop it in the pot first thing in the morning and it will be ready in time for dinner.  It's an all-in-one dish, just serve up with your favorite crusty bread and beverage.

Crockpot Cubed Steak

2 lbs pot roast beef, cubed
2 (10.5 oz) cans Cream of Celery soup
1 cup water
1 pk beefy onion soup mix
1/2 lb fingerling potatoes, halved
1 cup baby carrots, halved
1 cup frozen peas

I bought pre-cut pot roast cubes and then just made sure they were all the same size by cutting up any bigger chunks.

Mix all but the frozen peas in the crockpot.

 

Set on low and cook for 5-6 hours until beef is cookedthrough and veggies are fork tender.

Mix in the peas 15-20 minutes before serving.

Dish out and enjoy!

NOTES

Chell (aka The Crockpot Queen) shared her recipe for this with me and I used it as a starting point.  Hers called for Cream of Mushroom and only 3/4 cup water, but it didn't include vegetables.  The beauty of this recipe is that you can change it up to suit your own taste.  So if you wanted to switch out beef for chicken, you can do that.  You could pick whichever Cream of Soup that you prefer.  It's a great chance to be creative in the kitchen.