Slow Cooker Thai Coconut Curry Chicken Thighs with Mixed Vegetables

Ingredients

• 2.5 LB. chicken thighs
• 1 13.5 oz can baby corn, drained
• 1 8 oz can diced water chestnuts, drained
• 1 cup fresh broccoli
• 1 red bell pepper sliced
• 1 TBSP sliced green onion, for garnish (optional)
• Salt, black pepper and garlic powder to your liking/taste
• 13.5 oz can lite coconut milk
• 1 TBSP minced garlic
• 1 TBSP brown sugar
• 2.5 TBSP red curry paste
• 2 TBSP coconut Aminos
• 1/4 TSP ground ginger
• 1/2 cup chicken broth
• Fresh lime juice from half a lime + extra lime wedges for serving with (optional)
• 1/4 TSP black pepper
• 1/2 TSP salt
• 1.5 TBSP flour, sifted