Place the chicken and sweet potato in the bottom of a slow cooker (mine is 7 quarts.)
Combine the 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 the peanut butter is smooth and melted.
Pour the peanut mixture over the chicken, spooning it over the chicken. Cover the slow cooker and cook until the potatoes and chicken are tender, about 3-4 hours on LOW
Once cooked, whisk the tapioca starch and 8 tsp 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 in the red pepper, cauliflower and broccoli (and chicken if you took it out) and cover and cook 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!
*I served this over cauliflower rice that had been sauteed in coconut oil and it was perfect!