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.