Slow Cooker
Thai Chicken
Preparation
Total Time: 6 hr 25 min
Prep: 25 min
Cook: 6 hr
Serves: 6
Difficulty: Easy
Many slow cooker recipes call for chicken that’s cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won’t overcook.
Ingredients
light unsweetened coconut milk
13½ fl oz
Thai curry paste
7 tsp, red variety, divided (or to taste)
table salt
1½ tsp, (or to taste)
uncooked cauliflower
½ head(s), large, cut into small florets
uncooked potato(es)
1 pound(s), peeled, cut into small chunks
sweet red pepper(s)
1 medium, cut into chunks
uncooked carrot(s)
2 medium, cut into 1/2-inch-thick slices
uncooked boneless skinless chicken breast(s)
1½ pound(s), six 4 oz pieces
smooth reduced fat peanut butter
2 Tbsp
cilantro
⅓ cup(s), fresh, chopped
uncooked scallion(s)
3 medium, sliced
fresh lime(s)
1 medium, cut into 6 wedges
peanuts
2 Tbsp, salted, chopped
Instructions
1 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.
2 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.
3 Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
4 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.
