Ingredients
1 cup coconut milk2 tablespoons brown sugar2 tablespoons soy sauce2 tablespoons creamy peanut butter1 tablespoon fish sauce2 teaspoons curry powder2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained2 medium sweet potatoes, peeled and cut into 1/2-inch-thick slices2 pounds boneless skinless chicken thighs2 tablespoons cornstarch2 tablespoons water
Preparation
In a bowl, whisk together the first 9 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.
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.
