Slow cooker curry chicken and vegetables

Name: Slow cooker curry chicken and vegetables
Total time: 18000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb. chicken breast, cut in 1 1/2 inches pieces; 1 can (14.5 oz) coconut milk; 3 Tbsp. red curry paste; 3 Tbsp. brown sugar; lime juice (approx. 2 Tbsp); 1 package frozen Asian medley vegetables*

JrzyGrlMom @jrzygrlmom10

South Plainfield, New Jersey

Found this on the Perdue.com website and it came out great!

JrzyGrlMom @jrzygrlmom10

South Plainfield, New Jersey

Found this on the Perdue.com website and it came out great!

Saved

Ingredients

4 1/2 to 5 hrs

6 servings

1 lb.chicken breast, cut in 1 1/2 inches pieces
1 can (14.5 oz)coconut milk
3 Tbsp.red curry paste
3 Tbsp.brown sugar
lime juice (approx. 2 Tbsp)
1 packagefrozen Asian medley vegetables*

Saved

Steps

4 1/2 to 5 hrs

1

Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
2

Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.)
3

Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
4

Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.