Recipes
Slow Cooker Coconut Chicken and Wild Rice Stew
8 servings
4 hours, 20 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 4 medium carrots
- 2-inch piece fresh ginger
- 1 ½ lb boneless, skinless chicken breasts
- 1 (15 oz) package diced frozen butternut squash
- 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
- ⅔ cup brown and wild rice blend
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup lite coconut milk
- 4 cups no-salt-added chicken stock (or broth)
- 1 bunch fresh cilantro
- 2 limes, for wedges
Steps
- Peel carrots and cut into 1-inch pieces; peel and grate ginger (2 tablespoons). Place chicken in bottom of slow cooker (wash hands); add carrots, ginger, squash, trinity mix, rice blend, curry paste, fish sauce, brown sugar, coconut milk, and stock. Cover and cook on HIGH 4 hours (or LOW 7–8 hours) until chicken is 165°F.
- Remove chicken carefully and shred with 2 forks, then return to slow cooker. Chop cilantro; cut limes into wedges. Sprinkle stew with cilantro and serve with lime wedges on the side.
Amount per ⅛ recipe serving: Calories 250, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 45mg, Sodium 700mg, Total Carb 28g, Fiber 4g, Total Sugar 7g, (Incl. 3g Added Sugars), Protein 22g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 8%