Slow-Cooker Malaysian Chicken
Total TimePrep: 20 min. Cook: 5 hours
- 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
- 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.
- 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.
Nutrition Facts1 serving: 425 calories, 20g fat (10g saturated fat), 101mg cholesterol, 964mg sodium, 28g carbohydrate (14g sugars, 4g fiber), 33g protein.
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Mar 20, 2019
Made this tonight in my Instant Pot and it was DELICIOUS! (Manual setting, 12 minutes. Quick Release). Even my kids enjoyed it. I cooked basmati rice in the leftover coconut milk, water, coconut oil, and salt. And also served it with peas. It all tasted really good together. Definitely a keeper!