Chicken & Carrots, Slow Cooker; more spring

Chicken Thighs with Carrots, Slow Cooker Total time: 7 hours Ingredients: 4 – 6 chicken thighs, skinned 1 medium onion, chopped 3 carrots, cleaned, cut into bite-size pieces 1/2 red pepper, sliced, cut in half 2 ribs celery, sliced 2 cloves garlic, minced 2 tbs minced fresh ginger 3 tbs peanut butter 2 tsp paprika, divided 1 tsp cumin, divided 2 tbs tapioca 1 cup (8oz, 240ml) chicken stock, divided  Instructions: Put all vegetables plus tapioca in the slow cooker. Combine 1/2 cup stock, 1 tsp paprika, 1/2 tsp cumin and stir into vegetables. Top with chicken, fitting it in carefully. Combine remaining 1/2 cup stock, 1 tsp paprika, 1/2 tsp cumin and 3 tbs peanut butter Pour over the chicken. Cook on low, 6 1/2 hours. Turn chicken and stir once after 4 or 5 hours if possible Remove chicken to a platter, spoon vegetables and sauce over and serve.