Slow Cooker Thai Chicken

Name: Slow Cooker Thai Chicken
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: Asian, Thai
Ingredients: 13.5 fl oz Canned unsweetened light coconut milk; 7 tsp Thai curry paste red variety, divided (or to taste); 1.5 tsp Table salt (or to taste); 0.5 head(s), large Uncooked cauliflower cut into small florets; 1 pound(s) Uncooked potato(es) peeled, cut into small chunks; 1 medium Red bell pepper(s) cut into chunks; 2 medium Uncooked carrot(s) cut into 1/2-inch-thick slices; 1.5 pound(s) Uncooked boneless skinless chicken breast(s) six 4 oz pieces; 2 Tbsp Smooth reduced fat peanut butter; 0.333 cup(s) Cilantro fresh, chopped; 3 medium Uncooked scallion(s) sliced; 1 medium Fresh lime(s) cut into 6 wedges; 2 Tbsp Peanuts salted, chopped

4 steps

Prep:25minCook:6h

This tasty Thai recipe is made more simple to assemble thanks to the use of whole chicken breast. No chopping or cubing, the placement of the breasts on top of the vegetables in the slow cooker keeps them safe from overcooking and yields a wonderful texture, ideal for shredding. The flavorful blend of curry paste, coconut milk and peanut butter bring the authentic flavors of Thailand to your table. Ideal for a weeknight meal, this recipe is also wonderful for entertaining. The zing of the fresh lime, bite of the green onion, and herbaceous notes in the cilantro make each bite full of fresh, bright flavors. Serve over steamed rice to ensure all the flavorful liquid is consumed or plate with a fresh salad of arugula, cabbage, radishes and a citrus vinaigrette to amp the veggies.

Updated at: Thu, 17 Aug 2023 06:35:04 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories312 kcal (16%)

Total Fat11.1 g (16%)

Carbs22.7 g (9%)

Sugars4.2 g (5%)

Protein30.6 g (61%)

Sodium910.8 mg (46%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

13.5 fl ozCanned unsweetened light coconut milk

7 tspThai curry paste red

divided, or to taste

1 ½ tspTable salt

or to taste

0.5 headcauliflower

large, Uncooked, cut into small florets

1 poundpotato

Uncooked, peeled, cut into small chunks

1Red bell pepper

medium, cut into chunks

2carrot

medium, Uncooked, cut into 1/2-inch-thick slices

1.5 poundboneless skinless chicken breast

Uncooked, six 4 oz pieces

2 TbspSmooth reduced fat peanut butter

⅓ cupCilantro

fresh, chopped

3scallion

medium, Uncooked, sliced

1Fresh lime

medium, cut into 6 wedges

2 TbspPeanuts salted

chopped

Instructions

Step 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.

Step 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.

Step 3

Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.

Step 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.

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