Creamy peanut butter, red curry paste and fresh ginger flavor a Thai-inspired chicken slow-cooker recipe.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

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  • Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

Nutrition Facts

444 calories; 15 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 126 mg cholesterol; 708 mg sodium. 740 mg potassium; 39 g carbohydrates; 4 g fiber; 7 g sugar; 37 g protein; 5491 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 125 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 4 mg iron;

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