Slow Cooker Thai Green Chicken Curry

Name: Slow Cooker Thai Green Chicken Curry
Total time: 265
Yield: 8
Ingredients: 1 (14 ounce) can coconut milk; 0.5 cup chicken broth; 2 tablespoons peanut butter; 2 tablespoons brown sugar; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons Thai green curry paste; 3 cloves garlic, minced; 1 (1 inch) piece fresh ginger, finely chopped; 2 pounds skinless, boneless chicken breasts; 1 onion, chopped; 2 tablespoons cornstarch; 2 tablespoons water; 0.5 cup mixed vegetables, or to taste; 1 green bell pepper, chopped

Recipe by nonsensal from allrecipes.com

Dinner 4 Hr. 25 Mins.

Ingredients

8 servings

•

1 (14 ounce) can coconut milk
•

0.5 cup chicken broth
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2 tablespoons peanut butter
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2 tablespoons brown sugar
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2 tablespoons fish sauce
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2 tablespoons lime juice
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2 tablespoons Thai green curry paste
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3 cloves garlic, minced

•

1 (1 inch) piece fresh ginger, finely chopped
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2 pounds skinless, boneless chicken breasts
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1 onion, chopped
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2 tablespoons cornstarch
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2 tablespoons water
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0.5 cup mixed vegetables, or to taste
•

1 green bell pepper, chopped

Instructions

Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
Mix cornstarch and water together in a small bowl; set aside.
Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.