Slow Cooker Thai Red Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs boneless skinless chicken thighs cut into bite-size pieces1 1/2 Tbs red curry paste - adjust to taste1/4 cup fat free chicken broth1 can light coconut milk3 Tbs fish sauce2 Tbs Splenda (sucralose)1 medium yellow onion, sliced8 oz can bamboo shoots, drained 1 bag frozen cauliflower florets3/4 lb fresh green beans
Add the curry paste, broth, coconut milk, fish sauce, and sugar to crockpot; whisk well.
Add remaining ingredients (except for green beans) and coat with sauce.
Lay green beans on top.
Cook on low 8 hours; serve over rice.
Makes 8 1cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KHARAHLYN.
Add remaining ingredients (except for green beans) and coat with sauce.
Lay green beans on top.
Cook on low 8 hours; serve over rice.
Makes 8 1cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KHARAHLYN.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 7.5 g
- Cholesterol: 94.1 mg
- Sodium: 721.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.9 g
- Protein: 25.3 g
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