Fall brings many root vegetables that pair perfectly with spicy flavors that will waft through your kitchen as the dish slow cooks.

Spicy Thai Chicken with Root Vegetables 

Place chicken, sweet potato, and turnip in 6-quart slow cooker; set aside. 

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until softened, stirring occasionally. Stir in curry paste, peanut butter, brown sugar, ginger paste, turmeric, and salt. Whisk in chicken stock and fish sauce until combined. Pour mixture over chicken and vegetables in slow cooker. Gently stir to coat. 

Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours or until chicken is very tender and cooked through (165 degrees).

Stir in spinach and coconut cream. Cover and cook for 5 minutes. Garnish with basil, radish slices and peanuts, if desired. 