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Slow Cooker Thai Chicken

  • 6servings
  • 270minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, C, D, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) light coconut milk

  2. 2 tablespoon(s) natural creamy reduced-fat peanut butter

  3. 1 tablespoon(s) red curry paste

  4. 1 teaspoon(s) grated ginger

  5. 1 1/2 pound(s) boneless chicken thighs , cut into 1 1/2-in. pieces

  6. 2 red bell peppers , sliced

  7. 3/4 in. thick

  8. 1 large onion , sliced

  9. 1 pound(s) rice noodles

  10. 1 cup(s) frozen peas

  11. 1/4 cup(s) fresh cilantro leaves

  12. Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.

  2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

  3. Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.

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