SLOW COOKER THAI CHICKEN

By Clarabell

8 points = 1 1/2 c

Ingredients

• 13 1/2 oz light unsweetened coconut milk
• 7 t Thai curry paste, red variety, divided
• 1 1/2 t salt
• 1/2 head uncooked cauliflower, cut into small florets
• 1 # uncooked potatoes peeled., cut into chunks
• 1 medium sweet red pepper, cut into chunks
• 2 medium uncooked carrots, cut into 1/2" thick slices
• 1 1/2 # uncooked boneless skinless chicken breasts, six 4 oz pieces
• 2 T smooth reduce fat peanut butter
• 1/3 c cilantro, fresh, chopped
• 3 medium uncooked scallions, sliced
• 1 medium fresh lime, cut into 6 wedges
• 2 T peanuts, salted, chopped

Preparation

Step 1

In a 4 to 6 quart slow cooker, whisk together coconut milk. 4t curry paste, and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.

Rub 2t 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; set aside.

Stir peanut butter and remaining 1t curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions, gently stir to coat. Spoon onto plates on into bowls and serve with lime wedges; sprinkle each serving with 1t peanuts.