This is a great recipe to make in the slow cooker. We have also made it as a “prep and freeze” meal for my younger daughter by putting the raw ingredients in a container (its shape has to fit inside the slow cooker) and freezing it until she is ready to remove it from the container and dump the frozen mass into the slow cooker(allow 8 hours to cook from frozen state). We have also made it in the slow cooker using fresh ingredients (not from frozen). Both versions turned out deliciously and will become part of our regular meal rotation.
We used 1 kg chicken breasts instead of mixing it with thighs. When prepping the batch to freeze, we marked the container to show we needed to still add the coconut milk and peas at the end. (I left the peas out of the version I photographed).