Slow Cooker Thai Chicken

• 2 cans (14 Oz. Size) Light Coconut Milk
• 1 cup Low Sodium Chicken Stock
• 1/4 cups Peanut Butter Creamy Or Crunchy
• 3 Tablespoons Red Curry Paste
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Minced Fresh Ginger
• 1 Tablespoon Minced Garlic
• 1/4 teaspoons Crushed Red Pepper Flakes
• 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1 1/2 Inch Pieces
• 3 cups Peeled And 1/2-inch Cubed Butternut Squash
• 2 whole Red Bell Peppers, Cored And Sliced
• 2 whole Green Bell Peppers, Cored And Sliced
• 1 whole Yellow Onion, Thinly Sliced
• 2 cups Frozen Peas, Thawed
• 2 Tablespoons Lime Juice
• 1/2 cups Chopped Fresh Cilantro, For Serving
• 3 cups Prepared Brown Rice, For Serving

1. In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes.
2. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce.
3. Cover and cook on high for 4 hours or on low for 8 hours.
4. Thirty minutes before you are ready to serve, stir in the peas and finish cooking.
5. Immediately before serving, stir in lime juice.
6. Serve garnished with cilantro, atop brown rice.

light coconut milk, chicken, peanut butter, red curry, fish sauce, brown sugar, fresh ginger, garlic, red pepper, chicken breasts, red bell peppers, green bell peppers, yellow onion, frozen peas, lime juice, fresh cilantro, brown rice

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-thai-chicken/ (may not work)