Slow Cooker Asian Coconut Chicken Stew

——— TOOLS USED IN THIS RECIPE VIDEO ————

INGREDIENTS
2 pounds (907 g) boneless chicken thighs or breasts , about 3-4 boneless skinless chicken breasts or 7-8 boneless skinless chicken thighs
13.5 oz. (400 g) canned coconut milk
8 oz. (227 g) tomato sauce (NOT tomato paste) (about 1 cup)
2 Tablespoons (30 ml) fish sauce (or soy sauce, but fish sauce makes it better!)
3-4 cloves garlic , minced
3 Tablespoons (45 ml) minced fresh ginger (or about 1 teaspoon ground ginger)
1 Tablespoon (15 ml) ground curry powder
1 Tablespoon (15 ml) sugar
1/4 teaspoon (1.25 ml) cayenne pepper , or to personal spicy taste (optional)
1 teaspoon (5 ml) kosher salt , or to taste
1 pound (454 g) potatoes , cut into 1" pieces
2 carrots , peeled & cut into 1" pieces (about 1 cup)
CORNSTARCH SLURRY TO THICKEN SAUCE
1 Tablespoon (15 ml) cornstarch
1 Tablespoon (15 ml) water

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