Slow-Cooker Malaysian Chicken

Ingredients

• 1 cup coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon fish sauce
• 2 teaspoons curry powder
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 medium sweet potatoes, peeled and cut into 1/2-inch thick slices
• 2 pounds boneless skinless chicken thighs
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. In a bowl, whisk together the first nine ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours.
2. Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.

Recipe source: tasteofhome