Dear Crockpot, my love for you never fails. You work hard all day, cooking dinner while we are at work. By the time I come home, the house is filled with a lovely aroma, and dinner is ready to be devoured by my hungry husband. Thank you for your hard work.
Yesterday, I made Thai Chicken and Vegetables for dinner in the Crockpot. My husband and I love Thai food, but there is not a Thai restaurant in the city where we live. There are 15 pages of restaurants in the phone book, a plethora of hamburger and pizza joints, but not a single one that offers authentic Thai cuisine.
Not that I can promise this recipe is authentic Thai….but it is delicious!
Slower Cooker Thai Chicken and Vegetables
- 1 Can (13.6 oz) Light Coconut Milk
- 7 tsp Red Curry Paste, divided
- 1.5 tsp Salt
- 1/2 large head Cauliflower (I used a whole small head)
- 1 Lb Potatoes
- 1 med Red Pepper
- 2 med Carrots
- 1.5 Lbs Chicken Breasts
- 2 Tbsp Peanut Butter
- 1/3 C Cilantro, chopped
- 3 Scallions, chopped
- 1 Lime, cut into 6 wedges
- 2 Tbsp Peanuts (I used 2 Tbsp per serving…)
- In slowcooker, mix coconut milk, 4 tsp curry paste, and salt until blended.
- Wash, peel, and chop veggies (cauliflower, potatoes, red pepper, and carrots) so that the pieces are similar size; add to slow cooker and stir to coat veggies in coconut mixture.
- If the chicken breasts are large, cut them in half to assure they will cook thoroughly; rub 2 tsp curry paste on chicken and place on top of veggies.
- Cook on LOW for 5-6 hours.
- Remove chicken and chop or shred; set aside.
- Stir peanut butter and 1 tsp curry paste into slow cooker until blended – being careful not to smash the veggies.
- Add chicken back to the slow cooker, along with cilantro and scallions.
- Serve, topping with 1 lime wedge and 1 tsp peanuts (or 2 Tbsp as I did…)
1 serving is about 1.5 C; recipe makes 6 servings.
Couple of Notes
- If you’re in to Weight Watchers, each serving is 5 original Points (6 if you add more peanuts like I did); 8 PointsPlus.
- I usually cook chicken on low for 7-8 hours; since the veggies would get too mushy if cooked that long, I added the tip about cutting the chicken if the breasts are large. I had to cook them a little longer in the oven because I did not do this.
- I love cilantro and would add more. If you’re not a fan of cilantro, it didn’t overpower the dish, so don’t be afraid of it.