Crockpot Thai Green Chicken Curry

1. 1

   Add coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger to the bottom of a slow cooker and whisk to combine.

2. 2

   Add the chicken, ensuring all sides are coated with the sauce, then stir in the onion.

3. 3

   Cover and cook on High for 3 hours.

4. 4

   Transfer the chicken to a plate and let it cool slightly; cut it into bite-sized pieces.

5. 5

   Return the chicken to the slow cooker.

6. 6

   Stir the cornstarch and water together in a small bowl and set aside.

7. 7

   Stir the mixed vegetables and bell pepper into the slow cooker.

8. 8

   Cover and continue cooking until the chicken is no longer pink in the center and the vegetables are tender, about 1 hour, adding the cornstarch mixture during the last 20 minutes to thicken if needed.

• Calories 402.49 kcal High
• Protein 34.85 g Good Source
• Carbs 50.22 g Moderate
• Total Fat 6.44 g Moderate
• Saturated Fat 1.58 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 71.49 mg High
• Sodium 695.88 mg High
• Fiber 4.22 g Moderate
• Sugar 8.86 g Moderate
• Added Sugar 0.14 g Low Source
• Calcium 107.61 mg Low Source
• Iron 1.41 mg Low Source
• Potassium 67.13 mg Low Source
• Vitamin A 48.46 mcg_rae Low Source
• Vitamin C 11.43 mg Moderate
• Vitamin D 0.98 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Fish 🐟
• Corn 🌽
• Garlic 🧄
• Onions 🧅