Slow Cooker Thai Peanut Chicken

Ingredients

The sauce

• 2 cans light coconut milk (14 ounce cans)
• ¼ cup peanut butter
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons coconut sugar or brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• ¼ teaspoon crushed red pepper flakes

The chicken and vegetables

• 2 pounds boneless skinless chicken breast, cut into 1 ½-inch pieces
• 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes
• 2 large red bell peppers, cored and thinly sliced
• 1 medium yellow onion, thinly sliced (about 3 cups)
• 2 cups frozen peas, thawed
• 2 tablespoons freshly squeezed lime juice (about 1 lime)

For serving

• as needed none prepared brown rice
• as needed none chopped fresh cilantro

Instructions

Nutrition Facts (estimated)