Slow Cooker Thai Chicken -- Weight Watchers

Slow and low that is the Thai Chicken tempo! Prep this in the morning and dinner will just about be ready when you get home. A perfect weeknight meal the whole family will be thanking you for. Weight Watchers Points Plus = 8 PointsPlus per serving.
Photo by Julie F.
Adapted from weightwatchers.com
Chicken marinated in a delicious Thai curry sauce in a slow cooker

PREP TIME

25

minutes

TOTAL TIME

360

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

360

minutes

SERVINGS

6

servings

Adapted from weightwatchers.com

Ingredients

  • 13 1/2

    ounces light coconut milk

  • 7

    teaspoons Thai curry paste, red variety, divided (or to taste)

  • 1 1/2

    teaspoons table salt (or to taste)

  • 1/2

    head (large) uncooked cauliflower, cut into small florets

  • 1

    pound uncooked potatoes, peeled, cut into small chunks

  • 1

    medium sweet red pepper, cut into chunks

  • 2

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

  • 1 1/2

    pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)

  • 2

    tablespoons reduced-fat peanut butter

  • 1/3

    cup cilantro, fresh, chopped

  • 3

    medium uncooked scallions, sliced

  • 1

    medium fresh lime, cut into 6 wedges

  • 2

    tablespoons peanuts, salted, chopped

Directions

In a 4x6 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.

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