Slow Cooker Thai Coconut Curry Chicken Thighs with Mixed Vegetables

Name: Slow Cooker Thai Coconut Curry Chicken Thighs with Mixed Vegetables
Total time: 205 min
Ingredients: 2 1/2 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 1/2 oz can lite coconut milk; 1 TBSP minced garlic; 1 TBSP brown sugar; 2 1/2 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 1/2 TBSP flour, sifted

www.prettyplate.net

This Coconut Curry Chicken Thighs with Mixed Vegetables is a low carb and healthy meal, but still tastes like comfort food. It is a win win dish! Did I mention it is also beyond easy to make being a...

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Cooking tools:

Slow cooker
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Ladle
Serving bowl

Ingredients

2 1/2 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 1/2 oz can lite coconut milk
1 TBSP minced garlic
1 TBSP brown sugar
2 1/2 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 1/2 TBSP flour, sifted