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Slow Cooker Thai Chicken Curry

Yields6 Servings

 1.50 lbs. diced chicken breast
 2 red bell peppers, sliced
 2 zucchinis, diced
 1 can of light coconut milk, 14 oz.
 ¼ cup peanut butter powder
 ½ cup chicken stock
 2 tsp. minced ginger
 2 tsp. minced garlic
 1 tbsp. red curry paste
 1 tsp. red pepper flakes
 4 packets of Splenda or Stevia
1

Mix your coconut milk, pb powder, fish sauce, lime juice, ginger, garlic, curry, pepper flakes and Splenda
well in the bottom of your slow cooker.

2

Stir until it is all well incorporated.

3

Mix in your chicken and vegetables.

4

Cook on low for 3 hours.

5

Garnish with fresh cilantro

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 10g4%

Total Sugars 6g
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.