Slow Cooker Thai Chicken
- Total Time
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.
light unsweetened coconut milk13 ½ fl oz
Thai curry paste7 tsp, red variety, divided (or to taste)
table salt1 ½ tsp, (or to taste)
uncooked cauliflower½ 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)1 ½ pound(s), six 4 oz pieces
smooth reduced fat peanut butter2 Tbsp
cilantro⅓ cup(s), fresh, chopped
uncooked scallion(s)3 medium, sliced
fresh lime(s)1 medium, cut into 6 wedges
peanuts2 Tbsp, salted, chopped
- 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.
- 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.
- Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
- 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.