3-Ingredient Brown Sugar and Mustard Chicken Breasts
PREP TIME: 5min COOK TIME: 4hrs
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 16g||80%|
|Total Carbs 22g||7%|
|Dietary Fiber 4g||16%|
|Vitamin A 35%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 tbsp. red curry paste
1 can coconut milk (14.5 ounces)
1 lime, juiced, plus
1 (16 oz.) bag of frozen Asian vegetable medley
3 tbsp. brown sugar
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.
Slow Cooker Red Curry ChickenAdd Your Comment