Slow-Cooker Malaysian Chicken


  • 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


  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