SLOW COOKER THAI CHICKEN

By Clarabell

8 Points 1 1/2 c per serving

Ingredients

• 13 1/2 fl z light coconut milk
• 7 t Thai curry paste, red variety, divided
• 1 1/2 t salt
• 1/2 heads 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 boneless, skinless chicken breasts, six 4 oz pieces
• 2 T reduced-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

Details

Servings 6
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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

Rub 2 t curry paste allover chicken; place chicken on top of vegetable mixture. Cover slow cooker on LOW setting until chicken is cooked through and vegetables are tender, about 5-6 hours.

Remove chicken to a cutting board and cut into bite-size pieces; set aside.

Stir peanut butter and remaining 1 t 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 t peanuts.