Slow Cooker Thai Chicken with Vegetables

I love when Fall has officially arrived and you can spend the weekend in jeans, boots and a light sweater. I am happy to say that has become my weekend routine. With temperatures quickly dropping, I have been feeling the need to make hearty, warm soups and slow cooker favorites. This thai chicken is so flavorful and filling. With tender chunks of chicken, carrots, peppers and onions this curry is perfect for a crisp October night. Serve it over brown rice with garlic naan for an even more satisfying meal.

Adapted from: Food.com

You Will Need:

• 1 (14 ounce) can light coconut milk
• 1/4 cup flour
• 1 Tbsp red curry paste
• 2 tsp curry powder 
• 1 Tbsp minced garlic
• 1 tsp salt
• 4 chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, halved and thinly sliced
• 2 large carrots, thinly sliced
• 1 medium green pepper, quartered and sliced
• 1 medium red pepper, quartered and sliced

Here We Go:

• Whisk coconut milk, flour, curry powder and curry paste in slow-cooker until smooth
• Whisk in garlic and salt
• Add chicken, onion, and carrots
• Stir to mix
• Scatter red and green peppers over top
• Cover and cook on low 6 to 8 hours until chicken and vegetables are tender; stir occasionally

Serve 4
Happy Feasting!