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The ingredients needed to cook Slow cooker curry chicken and vegetables:
- Provide 1 lb. chicken breast, cut in 1 1/2 inches pieces
- Use 1 can (14.5 oz) coconut milk
- Provide 3 Tbsp. red curry paste
- Prepare 3 Tbsp. brown sugar
- Provide lime juice (approx. 2 Tbsp)
- Use 1 package frozen Asian medley vegetables*
Instructions to make Slow cooker curry chicken and vegetables:
- Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
- Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.)
- Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
- Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.
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