|1||lb PERDUE® Fresh Boneless Skinless Chicken Breasts 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-ounce) 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.
If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.