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Slow-Cooker Malaysian Chicken

Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 serving: 425 calories, 20g fat (10g saturated fat), 101mg cholesterol, 964mg sodium, 28g carbohydrate (14g sugars, 4g fiber), 33g protein.

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