Ingredients

• 1 , 14 ounce
• 0.5 cups chicken broth
• 2 tablespoons peanut butter
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons Thai green curry paste
• 3 cloves garlic , minced
• 1 , 1 inch
• 2 pounds skinless , boneless chicken breasts
• 1 onion , chopped
• 2 tablespoons cornstarch
• 2 tablespoons water
• 0.5 cups mixed vegetables , or to taste
• 1 green bell pepper , chopped

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

Nutrition per serving