3-Ingredient Brown Sugar and Mustard Chicken Breasts
35 MIN
dolores mixon
Julia Joyner
ELIZABETH MARRERO
Cynthia Willis
Teresa
PREP TIME: 5min COOK TIME: 4hrs 
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 |
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.
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
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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