In the fresh meat case
-
Prep Time: 5 min
-
Cook Time: 240 min
-
Serves 4
- 420
Calories
- 40G
Protein
- 440MG
Sodium
- 16G
Sat.fat
- 12G
Sugar
In the fresh meat case
Ingredients
3 tbsp. red curry paste
1 can coconut milk (14.5 ounces)
1 lime, juiced, plus
1 (16 oz.) bag of frozen Asian vegetable medley
3 tbsp. brown sugar
Optional Toppings:
lime wedges or chopped fresh cilantro for garnish, if desired
cooked rice, if desired
Pour
Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well.
Pour
Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well.
Add
Cut the chicken breasts into 1 ½ inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low.
Add
Cut the chicken breasts into 1 ½ inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low.
Serve
Serve Slow Cooker Gang Dang Chicken and Vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
TIP If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.
Serve
Serve Slow Cooker Gang Dang Chicken and Vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
TIP If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.
Slow Cooker Red Curry Chicken
5 
I love this I could drink the broth so good
Cheryl Burns
Look for another recipe - this was awful! A real disappointment from one of the US largest poultry producers!
Gaye Somerton de Jimenez
Hi
Julie Pokorny Goff
No quantity given for coconut milk.
Marianne Perry