Slow Cooker Thai Chicken

1 (13 1/2 oz.) can light coconut milk
7 tsp. Thai red curry paste
1 1/2 tsp. salt (or to taste)
1/2 head cauliflower, cut into small florets
1 lb. potatoes, cut into chunks
1 red bell pepper, cut into chunks
2 carrots, sliced into 1/2-inch thick slices
1 1/2 lb. boneless, skinless chicken breasts
2 Tbsp. peanut butter
1/3 cup cilantro, chopped
3 scallions, sliced
1 lime, cut into wedges
2 Tbsp. salted peanuts, chopped

In a slow cooker whisk together coconut milk, 4 tsp. curry paste and salt until blended. Add cauliflower, potatoes, bell pepper and carrots. Toss to coat.

Rub 2 tsp. curry paste over chicken breasts and place chicken on top of vegetables. Cover and cook on LOW for 4 to 6 hours, or until chicken is cooked through.

Remove chicken to a cutting board and cut or shred into bite-sized pieces.

Stir peanut butter and remaining 1 tsp. curry paste into slow cooker and return chicken to cooker. Stir in cilantro and scallions.

Serve with lime wedges and 1 tsp. chopped peanuts per serving.

For spice lovers, serve sriracha sauce on the side.

Serves 6, each serving = 1 1/2 cups
WW PP per serving: 8