Slow Cooker Chicken Curry With Vegetables

Ingredients

• 1.5 lbs. boneless skinless chicken breast, cut into 1″ cubes
• 2 small potatoes, cubed
• 4 carrots, cut into 1″ chunks
• 1 red pepper
• 1/2 red onion, cubed
• 2 cups low sodium chicken broth
• 3 tablespoons red curry paste
• 1 1/2 tablespoons fresh ginger, minced
• 3 garlic cloves, minced
• 1 can (13.5 oz.) coconut milk
• 3 tablespoons arrowroot
• juice of 1 lime
• 1/3 cup fresh cilantro
• 8 oz. snap peas
• salt to taste

Instructions

1. 1

   To a 7 qt Crock Pot add raw chicken, potatoes, carrots, red pepper and red onion.

2. 2

   To a medium bowl add chicken broth, red curry paste, fresh ginger and garlic cloves. Whisk to mix everything together.

3. 3

   Pour curry mixture into the crock pot. Stir the chicken and vegetables with a spoon so everything is coated with the curry mixture.

4. 4

   Cover and cook on HIGH for 3 hours.

5. 5

   Remove 3 tablespoons of the liquid from the crockpot and place in a small bowl. Mix with 3 tablespoons of arrowroot and pour the mixture into the crock pot. This will help thicken the sauce.

6. 6

   Next add in coconut milk, lime juice, fresh cilantro, and snap peas. Stir to mix everything together. Salt to taste.

7. 7

   Cook on HIGH for an additional 30-45 minutes.

8. 8

   Serve as is or over a bed of jasmine rice.