Slow Cooker Curry Chicken - cooking recipe

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

Preparation

Place the wet ingredients into the crock (wine, coconut milk, water).
Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
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.
Serve over noodles or rice of choice, garnished with cilantro.