Crock pot Thai Curry Chicken Clean Eating Slow Cooker Thai Chicken Massaman Curry (Makes 2 servings – 4 servings of slaw) Slow Cooker Chicken Ingredients: 1/2 pound raw, boneless, skinless chicken thighs (I used 1 pound boneless, skinless chicken breasts) 1 tablespoon Madras curry powder (I used 1 teaspoon regular curry powder) Salt and pepper to taste (I omitted this until the dish was finished) 1 teaspoon minced garlic (I used 1 clove garlic, minced) 1/2 cup thinly sliced white onion 1/2 cup thinly sliced red bell pepper 1/2 cup organic chicken broth 1 (13.5 ounce) can coconut milk (I used 14 ounce can light coconut milk) Slaw Ingredients: 16 ounce bag shredded cabbage coleslaw mix 1 cup diced pineapple (I used a 20 ounce can crushed pineapple) 1/2 cup chopped green onion 1/2 teaspoon crushed red pepper (I omitted this) 1/2 teaspoon kosher salt (I omitted this) 1/2 teaspoon black pepper (I omitted this) 3 tablespoons lime juice (I used the juice of 2 limes) 3 tablespoons extra virgin olive oil Directions: Combine chicken, curry powder, salt, pepper, garlic, onion, bell pepper, broth and coconut milk in a slow cooker. Cook on low for 4-6 hours. Combine cabbage, pineapple, onion, red pepper, salt and black pepper in a large bowl. Stir in the lime juice and oil; let stand 1 hour before serving. Serve half of slaw, and save remaining for another meal. (I had it for lunch the next day. Delicious all by itself!) Yummy!!!
Posted on: Sun, 08 Sep 2013 15:39:25 +0000
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