Easy slow cooker Thai peanut curry with chicken with carrots and broccoli. Perfect for a weeknight meal.
Light or full-fat coconut milk can be used.If sauce is too thick after cooking, add a tiny bit of water to thin the sauce.Substitute cashew or almond butter for peanut butter, if needed.Two 14-ounce packages of firm or extra-firm tofu can be used in place of the chicken. Cube tofu and lightly fry in a pan before placing in slow cooker. Reduce cooking time by 1-2 hours, or tofu may crumble into the sauce.Boneless, skinless chicken breasts can also be substituted for the chicken thighs.