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

Source: Midwest Living

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
5 hrs
stand:
5 mins
total:
5 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

444 calories; fat 15g; cholesterol 126mg; saturated fat 7g; carbohydrates 39g; mono fat 4g; poly fat 3g; insoluble fiber 4g; sugars 7g; protein 37g; vitamin a 5490.7IU; vitamin c 29.5mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 13.8mg; vitamin b6 0.9mg; folate 125mcg; vitamin b12 0.5mcg; sodium 708mg; potassium 740mg; calcium 70.7mg; iron 4.3mg.
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