CROCK POT THAI CHICKEN WITH VEGETABLES

Crock Pot Thai Chicken With Vegetables image

There was a recipe similar to this one in the February 2002 issue of Woman's Day magazine. It looked pretty tasty, but I changed a few things to better suit my family's tastes.

Provided by Mindi Bunch

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk
1/4 cup flour
1 tablespoon red curry (I used Taste of Thai red curry base)
1 tablespoon minced garlic
1 teaspoon salt
4 chicken breasts, cut into bite-sized pieces
1 medium onion, halved and thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered and sliced

Steps:

Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
Whisk in garlic and salt.
Add chicken, onion, and carrots; stir to mix.
Scatter bell pepper over top.
Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.

Nutrition Facts : Calories 517, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 752.4, Carbohydrate 23.8, Fiber 4.9, Sugar 10, Protein 35

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