I found this recipe on Pinterest. Have you heard of Pinterest? Watch out, it's addicting! If you're not
familiar with it, it's basically on online way to organize anything, such as thoughts, lists, ideas, you name
it. I find lots of food inspiration there as well as many other things. But, on to the recipe. This is an
asian type dish, and I have adapted the recipe a little. You can find the original recipe here. You'll
notice I changed the name and that is because I really can't call this 'hot and spicy' like the recipe name
says because I omitted the heat. I wanted my kids to eat it. :-) And they did! Like all slow cooker
meals, this one is easy peasy! Enjoy!
• 2 medium onions, cut into thin wedges
• 1 1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 3/4 cup chicken broth
• 3 tablespoons creamy peanut butter
• 1/2 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon grated fresh ginger
• 4 garlic, minced
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)
In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro.