6

Slow Cooker Thai Chicken

Total Time
6 hr 25 min
Prep
25 min
Cook
6 hr
Serves
6
Difficulty
Easy
Many slow cooker recipes call for chicken that’s cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won’t overcook.
Ingredients

light unsweetened coconut milk

13½ fl oz

Thai curry paste

7 tsp, red variety, divided (or to taste)

table salt

1½ tsp, (or to taste)

uncooked cauliflower

½ head(s), large, cut into small florets

uncooked potato(es)

1 pound(s), peeled, cut into small chunks

sweet red pepper(s)

1 medium, cut into chunks

uncooked carrot(s)

2 medium, cut into 1/2-inch-thick slices

uncooked boneless skinless chicken breast(s)

1½ pound(s), six 4 oz pieces

smooth reduced fat peanut butter

2 Tbsp

cilantro

cup(s), fresh, chopped

uncooked scallion(s)

3 medium, sliced

fresh lime(s)

1 medium, cut into 6 wedges

peanuts

2 Tbsp, salted, chopped

Instructions

  1. In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
  2. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours.
  3. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
  4. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving.
Notes
Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time.Season to taste with salt and fresh lime juice before serving, if desired.For a spicier kick, serve with sriracha sauce on the side.

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