Directions

1. Sprinkle the chicken breasts with Cajun seasoning. Heat the oil in a large frying pan over medium to high heat and sear the chicken breasts until nicely browned all over. Transfer to the slow cooker and add the diced sweet potato. Season with black pepper.
2. Lower the heat under the frying pan and add the onion and garlic. Cook for 5 minutes or until softened. Add the cumin, coriander and chilli powder, and cook for 1 minute. Add mixture to the slow cooker.
3. In a medium bowl, add the coconut milk to the peanut butter a little at a time, stirring to combine. Stir in the soy sauce, lemon juice and water, and transfer to the slow cooker. Stir to combine everything together, cover and cook on low for 4 hours. To serve, adjust the seasoning as needed.