Slow Cooker Thai Chicken

Name: Slow Cooker Thai Chicken
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 13.5 fl oz Canned unsweetened light coconut milk; 7 tsp Thai curry paste red variety, divided (or to taste); 1.5 tsp Table salt (or to taste); 0.5 head(s), large Cauliflower cut into small florets; 1 pound(s) Uncooked potato peeled, cut into small chunks; 1 medium Red bell pepper cut into chunks; 2 medium Carrots cut into 1/2-inch-thick slices; 1.5 pound(s) Uncooked skinless boneless chicken breast six 4 oz pieces; 2 Tbsp Smooth reduced fat peanut butter; 0.333 cup(s) Cilantro fresh, chopped; 3 medium Scallions sliced; 1 medium Lime cut into 6 wedges; 2 Tbsp Peanuts salted, chopped

Points®

Total Time

6 hr 25 min

Prep

25 min

Cook

6 hr

Serves

Difficulty

Easy

This tasty Thai recipe is made more simple to assemble thanks to the use of whole chicken breast. No chopping or cubing, the placement of the breasts on top of the vegetables in the slow cooker keeps them safe from overcooking and yields a wonderful texture, ideal for shredding. The flavorful blend of curry paste, coconut milk and peanut butter bring the authentic flavors of Thailand to your table. Ideal for a weeknight meal, this recipe is also wonderful for entertaining. The zing of the fresh lime, bite of the green onion, and herbaceous notes in the cilantro make each bite full of fresh, bright flavors. Serve over steamed rice to ensure all the flavorful liquid is consumed or plate with a fresh salad of arugula, cabbage, radishes and a citrus vinaigrette to amp the veggies.

Ingredients

Canned unsweetened light coconut milk

13½ fl oz

Thai curry paste

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

Table salt

1½ tsp, (or to taste)

Cauliflower

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

Uncooked potato

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

Red bell pepper

1 medium, cut into chunks

Carrots

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

Uncooked skinless boneless chicken breast

1½ pound(s), six 4 oz pieces

Smooth reduced fat peanut butter

2 Tbsp

Cilantro

⅓ cup(s), fresh, chopped

Scallions

3 medium, sliced

Lime

1 medium, cut into 6 wedges

Peanuts

2 Tbsp, salted, chopped

Instructions

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.

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.

Slow Cooker Thai Chicken

Ingredients

Instructions

Notes

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