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.
Adapted from weightwatchers.com
ounces light coconut milk
teaspoons Thai curry paste, red variety, divided (or to taste)
teaspoons table salt (or to taste)
head (large) uncooked cauliflower, cut into small florets
pound uncooked potatoes, peeled, cut into small chunks
medium sweet red pepper, cut into chunks
medium uncooked carrots, cut into ½-inch-thick slices
pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)
tablespoons reduced-fat peanut butter
cup cilantro, fresh, chopped
medium uncooked scallions, sliced
medium fresh lime, cut into 6 wedges
tablespoons peanuts, 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. 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.