Crock-Pot Thai Peanut Butter Chicken Curry

This deliciously effortless Crock-Pot Thai Peanut Butter Chicken Curry keeps dinner prep to a minimum!

Course Dinner, Main Course

Cuisine Thai

Prep Time 10

Cook Time 4

Total Time 4 10

Servings People

Calories 423kcal

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

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!

*I served this over cauliflower rice that had been sauteed in coconut oil and it was perfect!