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Slow Cooker Thai Peanut Chicken

easy fall slow cooker recipes
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Thank you Well Plated for the recipe!

Ingredients

  • 2 cans light coconut milk

  • ¼ cup peanut butter

  • 3 Tbsp red curry paste

  • 2 Tbsp fish sauce

  • 2 Tbsp coconut sugar

  • 2 Tbsp minced fresh ginger

  • 1 Tbsp minced  garlic

  • ¼ tsp crushed red pepper flakes

  •  2 lbs. skinless chicken breasts (cut into 1 + ½-inch pieces)

  • 1 small butternut squash (peeled, seeded, and cut into ½-inch cubes)

  • 2 large red bell pepper (cored and thinly sliced)

  • 1 medium yellow onion (thinly sliced)

  • 2 cups frozen peas (thawed)

  • 2 Tbsp freshly squeezed lime juice

  • Prepared brown rice (for serving)

  • Chopped fresh cilantro (for serving)

Instructions

  1. In a 6-quart slow cooker, whisk the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until everything is smooth. 

  2. Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with the sauce. The mixture will be very thick. Cover and cook on high for 2-3 hours or on low for 5-6 hours.

  3. Thirty minutes before you’re ready to serve, add the peas. Immediately before serving, stir in the lime juice. 

  4. Serve over rice and with a generous sprinkle of fresh cilantro.

Find it online: https://shesafullonmonet.com/fall-slow-cooker-recipes/