Crock Pot Thai Chicken With Vegetables |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
2. Whisk in garlic and salt.
3. Add chicken, onion, and carrots; stir to mix.
4. Scatter bell pepper over top.
5. Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.
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