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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.0
  • Total Fat: 6.3 g
  • Cholesterol: 8.3 mg
  • Sodium: 397.4 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Slow Cooker Peanut Curry Chicken calories by ingredient
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Slow Cooker Peanut Curry Chicken

Submitted by: KATIE123080
Slow Cooker Peanut Curry Chicken

Introduction

A gluten-free version of coconut curry peanut chicken and veggies (served over rice or quinoa, with vegetables of choice. I like a side of avocado... and glass of wine ;) ). A gluten-free version of coconut curry peanut chicken and veggies (served over rice or quinoa, with vegetables of choice. I like a side of avocado... and glass of wine ;) ).
Number of Servings: 6

Ingredients

    6 chicken breast tenderloins, raw or mostly defrosted
    1 cup peeled and cubed raw sweet potato (about 3 small)
    1 cup to a full can Light Coconut Milk
    1 T Corn Starch dissolved into a couple T water (to thicken the sauce)
    1/2 cup chopped raw onions
    3.4 cup celery, raw, chopped
    Peanut Butter, smooth style, 2 tbsp (can add a bit more for a richer peanut flavor)
    Soy Sauce, 1-2 tbsps (Use GF)
    1 T Seasoned Rice Vinegar
    1 tsp Chili Paste (Sambal Oelek)
    1 tsp fresh, minced/grated Ginger Root
    1 tsp crushed or minced fresh Garlic
    Cilantro (optional - I used 1 T dried)
    2-3 tsp Brown Sugar
    1 tsp Thai or generic Curry powder
    1/2 c. Scallions, raw, chopped into 1-inch pieces
    1 cup Bok Choy, raw, chopped into large pieces or left whole leaves
    1 cup dry Brown rice, cooked according to package directions.

Tips

You can sub out any of the veggies but these are my favorites. Snow peas and bell peppers and more Asian veggies like bamboo shoots would be yummy too! Maybe top with bean sprouts and fresh cilantro??


Directions

throw everything but the scallions, bok choy, and rice into a slow cooker. Cook on high 2 hours, then low 2 hours, until chicken starts easily shredding with a fork. Add the scallion and bok choy once you turn off the slow cooker, allowing them to naturally steam a bit. Mix it all up after about 30 mins. Serve on top 1/2 cup cooked rice.

Serving Size: 4 servings






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