Slow Cooker Thai Chicken

I made this soup on Sunday because it sounded good and looked gorgeous.  And it did not disappoint!  I will be making this again and again.  And even adding other fun things like water chestnuts and bean sprouts for crunch.

 

Slow Cooker Thai Chicken Soup

 

On it's on the soup has a very lovely, mild thai flavor.  But with the addition of some beloved Sriracha, it is like Thai spicy delight.  I also added chopped peanuts and scallions to my bowl each time I had it.  Which was 4 times.  Because it was that delicious.  It makes 6 servings but Grant got the other two.  I win that one!

 

This is the beautiful picture that inspired me from FoodieCrush.com:

 

Source

These are my pictures...womp womp:

 

With Rice

 

 

With Rice Noodles

 

 

 

Infinitely uglier than the original picture but both were equally as delicious!  Gee golly gosh I love a slow cooker recipe!  It warms the soul, the belly, the kitchen, and the ease with which you can enjoy dinnertime.

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.