crock pot thai chicken

from woman's day

The key to brightening up a slow-cooked dish is to add fresh elements right at the end. In this recipe, peas, cilantro and lime wedges do the trick. No cilantro? Try basil or mint instead.

• Active Time: 15 minutes
• Total Time: 4 hours 15 minutes

Recipe Ingredients

• 3/4 cup light coconut milk
• 2 Tbsp natural creamy reduced-fat peanut butter
• 1 Tbsp red curry paste
• 1 tsp grated ginger
• 1 1⁄2 lb boneless chicken thighs, cut into 1 1⁄2-in. pieces
• 2 red bell peppers, sliced 3⁄4 in. thick
• 1 large onion, sliced
• 1 lb rice noodles
• 1 cup frozen peas
• 1⁄4 cup fresh cilantro leaves
• Lime wedges, for serving

Recipe Preparation

1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.

2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

3. Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.