Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 cups sweet potato (260 grams) cut into 1-inch cubes
- 1 cup unsweetened almond milk
- 1 cup light canned coconut milk
- 1/4 cup reduced-sodium soy sauce plus additional for serving, optional (gluten-free, if needed)
- 3 tablespoons natural creamy peanut butter
- 4 teaspoons red curry paste
- 2 teaspoons fresh ginger minced
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 4 teaspoons Tapioca starch
- 1 red bell pepper roughly chopped
- 2 cups cauliflower cut into large florets
- 3 cups broccoli cut into large florets
- Cauliflower rice, or white rice for serving
- Cilantro for garnish
- Green onion for garnish
- Peanuts for garnish
- Sriracha for serving, optional
Instructions
- Place the chicken and sweet potato at the bottom of a slow cooker (mine is 7 quarts).
- Combine the almond milk, coconut milk, soy sauce, peanut butter, curry paste, ginger, fish sauce, and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute until the peanut butter is smooth and melted.
- Pour the peanut mixture over the chicken. Cover the Crock Pot and cook until the potatoes and chicken are tender, about 3-4 hours on low.
- Once cooked, whisk the tapioca starch and 8 teaspoons of the Crock Pot liquid together in a medium bowl until smooth. While whisking, stir the mixture back into the Crock Pot until well-mixed. If it's easier to whisk the chicken, remove it with a slotted spoon first.
- Add the red pepper, cauliflower, broccoli, and chicken (if you removed it). Cover and cook for an additional hour until the sauce is thick and the vegetables are tender.
- One cooked, shred the 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!
- Enjoy!