It’s always nice to change a dish that we frequently enjoy up a bit:

2-3 chicken breasts, boneless, skinless
1 can coconut milk
1 leek, chopped
1/2 large red onion, chopped
2 celery stalks, chopped
1/3 c peanut butter
1 tbs soy sauce
2 tbs fish sauce
1 1/2 tbs Sukhi’s Curry Powder
1 tsp ginger
1 tsp Thai Seasoning by Spice Hunter

Cook all in crock pot on high for 3-4 hours, or 6 on low.  The last hour or so, shred the chicken to absorb more of the delicious sauce.  Serve over rice. (this tasted really great the next day at lunch in tortillas with parmesean cheese melting on top).