Beer Can Chicken
115 MIN
dolores mixon
Julia Joyner
ELIZABETH MARRERO
Cynthia Willis
Teresa
4Hrs 5Min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 420 | ||
| % Daily Value* | ||
| Total Fat 20g | 31% | |
| Saturated Fat 16g | 80% | |
| Cholesterol 90mg | 30% | |
| Sodium 440mg | 18% | |
| Total Carbs 22g | 7% | |
|---|---|---|
| Dietary Fiber 4g | 16% | |
| Sugars 12g | ||
| Protein 40g | ||
| Vitamin A 35% | ||
| Vitamin C 25% | ||
| Calcium 8% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Slow Cooker Red Curry Chicken
| 1 lb | PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts |
| 3 tbsp | red curry paste |
| 1 can | coconut milk (14.5 ounces) |
| 1 | lime, juiced, plus |
| 1 | (16-ounce) bag of frozen Asian vegetable medley |
| 3 tbsp | brown sugar |
| Optional Toppings: | |
| lime wedges or chopped fresh cilantro for garnish, if desired | |
| cooked rice, if desired |
Cut the chicken breasts into 1 ½ -inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low
Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well.
Serve Slow Cooker Gang Dang Chicken and Vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
TIP: If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.
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