Christmas is coming and I’m not at all ready for it. One thing I am doing is buying the ingredients to put together some fairly easy, delicious slow cooker meals. Last week it was short ribs with red wine served over polenta. That will have to wait for another time so I can take a few pictures before I post the recipe.
Today I was grateful that Rem took on the task of getting this dinner going in the slow cooker while I was at work, though I only have a few pictures.
The recipe makes plenty so we’ll have leftovers for a few nights. Less time cooking means more time crafting…or shopping, or decorating the tree, wrapping presents, writing cards or however you’re spending your time this busy season.
Slow-Cooker Curried Chicken
Adapted from Weight Watchers
13.5 oz can of coconut milk
2 Tbsp. red curry paste, divided
1 tsp. salt
2 large or 3 medium sweet potatoes, peeled and cut into chunks
4 carrots, peeled and cut in 1/2 inch thick slices
1 15 oz. can garbanzo beans drained and rinsed
2 to 2.5 lbs boneless, skinless chicken thighs, chicken breasts or a combination (I used 1 package of each and had about 2.5 lbs.)
1/4 cup peanut butter
1/3 cup chopped fresh cilantro
3 green onions, sliced
Cooked rice and lime wedges for serving
In slow cooker, combine the coconut milk, 1 Tbsp. of curry paste and the salt. Add sweet potatoes, carrots and garbanzo beans, stir to coat.
Rub remaining tablespoon of curry paste on chicken pieces. Put the chicken pieces on top of the vegetables. Cover and cook on LOW setting for 5 to 6 hours, and chicken and vegetables are cooked through and tender.
Move chicken to plate or cutting board and pull apart with two forks.
Stir peanut butter into curry in slow cooker. Return shredded chicken to slow cooker and stir into sauce.
Serve curry over cooked rice and garnish with chopped cilantro, sliced green onions and lime wedges.
I used up the cilantro in another recipe, so we didn’t have it tonight.
When I got home from work, the apartment smelled wonderful. All I needed to do was pull the chicken apart with forks, stir in the peanut butter and cut up the garnish. This is what it looked like before I shredded the chicken.
I dished up a serving over Trader Joe’s frozen, microwavable jasmine rice, and took a picture of the bowl on the dining table.
But we actually ate on the bed because this is what the table and desk really look like:
I’m working on two different Christmas gift craft projects and I’ve made quite a mess.
I’d better get back to my crafting. Thanks for stopping by.