Slow Cooker Red Curry Chicken

ADD YOUR COMMENT

dolores mixon

"will definitely try thid does it freeze well"

Julia Joyner

"This looks easy and flavorful! I plan to try it!"

ELIZABETH MARRERO

"looks yummy"

Cynthia Willis

"Great Meal when its cold outside, serve with some hot cornbread and your in heaven. Yum"

Teresa

"I was expecting loads of flavor, it was so bland. I followed the directions perfectly and there was just go flavor. Very disappointed. "

Slow Cooker Red Curry Chicken

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PERDUE^® Fresh Boneless Skinless Chicken Breast

In The Fresh Meat Case

Slow Cooker Red Curry Chicken

PERDUE® Fresh Boneless Skinless Chicken Breast

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Boneless Skinless Chicken Breast

PREP TIME: 5min COOK TIME: 4hrs
Serves 4

PREP TIME: 5min COOK TIME: 4hrs

Serves 4

420
Calories
40g
Protein
440mg
Sodium
16g
Sat. Fat
12g
Sugar

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.

Ingredients

1 lb. PERDUE^® Fresh Boneless Skinless Chicken Breast or PERDUE^® FRESH CUTS^® Diced Chicken Breast

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

Optional Toppings:

lime wedges or chopped fresh cilantro for garnish, if desired

cooked rice, if desired

Step 1

Pour

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.

Step 2

Add

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.

Step 3