Thai-Curried Chicken Thighs

This is a dish I've made many times, with a few variations.  The first time, I actually used Cornish game hens (as it is written); while they do have a great flavor, I find them to be tedious to work with.  After that, I opted for using bone-in, skin-on chicken thighs, which turned out to be a great decision--super tasty and cuts down on the work.  Another way to make it less work is to use the slow cooker instead; this is what I did this time around.  I forgot to pick up the Thai chile peppers this time, figured it might just make it less spicy.  While that was the effect, it took away from the dish too much, thus I recommend against this.  The dish is best with a spicy kick, plain and simple.

Here is the original:
http://www.epicurious.com/recipes/food/views/thai-curried-game-hens-231599

Ingredients:

3 T. olive oil, divided
1 1/2 T. Thai red curry paste
1 T. tomato paste
1 c. unsweetened coconut milk
1 c. low salt chicken broth
2 cans straw mushrooms, drained
3 kaffir lime leaves (I use 3 big pinches of chopped bottled ones from Whole Foods)
2 T. fish sauce
1 T. (packed) brown sugar
6 cherry tomatoes (or, as I often use, 6 T. canned crushed tomatoes)
6 bone-in, skin-on chicken thighs
2 Thai red chile peppers, seeded and chopped
dried basil

Instructions:

1. Heat 1 T. of the olive oil in a heavy medium saucepan over medium heat.  Add the curry paste and tomato paste and stir until fragrant, about 3 minutes.

2. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar.  Bring to a simmer.

3. Remove from heat and add cherry tomatoes and chiles.

4. Season chicken thighs with salt and pepper, then brown in remaining 2 T. olive oil over med-high heat.

5. Turn crockpot on high.  Add chicken and pour sauce mixture over.

6. Cook on high for one hour, then change temperature to low and cook for additional 2 hours.  At the end, add dried basil to taste.

7. Enjoy with rice or your choice of side!