Slow Cooker Mondays: Crock Pot Thai Chicken

Ya’ll know I love me some Thai food after living there for 3 years. I love my Crock Pot Thai Chicken Curry Recipe and so when my friend Toni shared this with me I knew I had to feature it on Slow Cooker Mondays. This is an easy, crock pot dish that will take your taste buds to Thailand.

Ingredients:

• 3/4 c. Light Coconut Milk
• 2 TB Natural Creamy Peanut Butter
• 1 TB Red Curry Paste
• 1 t. Grated Ginger
• 1 1/2 lbs Boneless Chicken Thighs, cut into 1 1/2″ pieces
• 2 Red Bell Peppers, sliced 3/4″ thick
• 1 Large Onion, sliced
• 1 lb. Rice Noodles
• 1 c. Frozen Peas
• 1/4 c. Fresh Cilantro Leaves
• Lime Wedges, for serving

Instructions:

1. In a crock pot, 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 three minutes.
4. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with cilantro; serve with the lime wedges.
5. Note: Add a little  sea salt to your liking. Also, I used udon noodles instead of rice noodles because I already had them in the pantry. Don’t leave out the cilantro and lime – those two toppings really make the dish.
6. Number of servings (yield): 6

Toni has a great blog about food, organic eating and money saving. Yup, it’s true! Check out her 7 part series: Affording Organics.