Slow Cooker Thai Chicken
PersonalPoints™ per serving


Total Time: 6 hr 25 min
Prep: 25 min
Cook: 6 hr
Serves: 6
Easy


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 brings 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.
Ingredients
  • 13½ fl oz canned unsweetened light coconut milk
  • 7 tsp Thai curry paste, red variety, divided (or to taste)
  • 1½ tsp table salt (or to taste)
  • ½ uncooked cauliflower head, large, cut into small florets
  • 1 lb uncooked potato, peeled, cut into small chunks
  • 1 medium sweet red pepper, cut into chunks
  • 2 medium uncooked carrots, cut into 1/2-inch-thick slices
  • 1½ lbs uncooked boneless skinless chicken breasts, six 4 oz pieces
  • 2 tbsp smooth reduced-fat peanut butter
  • ⅓ cup cilantro, fresh, chopped
  • 3 medium uncooked scallions, sliced
  • 1 medium fresh lime, cut into 6 wedges
  • 2 tbsp peanuts, 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 of curry paste all over the chicken; place the chicken on top of the 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 it into bite-size pieces (or shred using two forks); set aside.
  4. Stir the peanut butter and the remaining 1 teaspoon curry paste into a 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.
  5. Serving Size: Yields about 1 1/2 cups per serving of Thai Chicken.

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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