Another beloved slow cooker recipe from Canadian Living! I like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! I use boneless skinless thighs because that's what I like!
In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
Pour sauce over top , then cover and cook on low for 4-5 hours.
Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.