Crockpot Thai Peanut Chicken Curry

Place chicken and sweet potato in the bottom of a slow cooker (mine is 7 quarts.)

Combine milked peanuts, coconut milk, soy sauce, peanut butter, curry paste, ginger and fish sauce and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute, until peanut butter is smooth and melted.

Pour peanut mixture over chicken, spooning it over the chicken. Cover slow cooker and cook until potatoes and chicken are tender, about 3–4 hours.

Once cooked, whisk tapioca starch and 8 teaspoons of the slow cooker liquid together in a medium bowl until smooth. While whisking, stir it back into the slow cooker until well mixed. (You can take the chicken out with a slotted spoon first if it’s easier to whisk it in!)

Add red pepper, cauliflower and broccoli (and chicken, if you took it out) and cover and cook an additional hour until sauce is thick and vegetables are tender.

One cooked, shred chicken and stir it into the sauce. Serve over rice of choice, along with cilantro, green onions, extra peanuts and soy sauce or Sriracha, if desired. Devour!