Slow Cooker Thai Chicken

by Anne Bennett on February 20, 2014

thai chicken 2

I added about 1/2 cup of peas to the curry just before it was done cooking to add some greenery.

I found this easy-to-prepare, mildly spicy chicken entree in a slow cooker column on the Weight Watchers web site. Aside from sporting a variety of vegetables — cauliflower, carrots, potatoes and red bell pepper — it’s flavored with coconut milk, Thai curry paste and peanut butter. ¬†Doesn’t sound very “light,” does it?

But it is, and it’s delicious. Another Weight Watcher hit which, I’ve said time and again, pleasantly surprises me. Who would expect great recipes to come from Weight Watchers? I’m going to have to stop saying that.

Be sure to cut the veggies in similar-size pieces so that they cook in the same amount of time. And leave the chicken breasts whole and place them atop the vegetables so that they don’t overcook.

Although the original recipe calls for reduced-fat peanut butter, I used regular because the calorie difference is negligible. Besides, I’m not a fan of reduced-fat foods because most of them contain extra sugar to fill in for the missing fat. That’s not what I call a good trade-off.

Finally, the lime wedges aren’t just for show at serving time — they add a great tanginess to the curry. For spice lovers, have sriracha sauce handy as well.


This brand is widely available in the Asian section of most supermarkets.

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.

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

print recipe only


Related Posts with Thumbnails

{ 1 comment… read it below or add one }

Suzanne February 27, 2014 at 11:44 pm

This was FABULOUS and DID make the “family favorite” list. I am looking forward to having this again. Wait, I think there’s still some in the fridge…

Leave a Comment

Previous post:

Next post: