Slow Cooker Coconut Curry Chili
Ingredients
- Nonstick cooking spray
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cans 12 1/2 ounces each white premium chunk chicken breast, drained
- 1 can 14 1/2 ounces diced tomatoes with green chilies, drained
- 3 tablespoons red curry paste plus additional, to taste
- 1/4 cup all-natural peanut butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 can 13 1/2 ounces coconut milk
- 1 tablespoon fish sauce
- 3 tablespoons soy sauce
- 1 can 15 1/2 ounces chickpeas, drained
- 1 can 14 1/2 ounces whole potatoes, drained and cubed
- 1 can 14 1/2 ounces sliced carrots, drained
- 3 tablespoons lime juice plus additional, to taste
- salt to taste
Instructions
- brown rice, cooked according to package instructions (optional)
- cilantro, for garnish
- salted peanuts, for garnish
- Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
- Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
- Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.