Slow Cooker Thai Coconut Chicken Wild Rice

carlsbadcravings.com

The Jordan Michaud Collection

subheading: PHASE 1:

1 pound boneless skinless chicken breasts (2 to 3 breasts)

1 tablespoon olive/coconut oil

1 cup uncooked wild rice blend, rinsed and drained

1 cup butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

1 Granny Smith apple, peeled and cubed

1 small zucchini, sliced and quartered

1 onion, diced

¼ cup red curry paste

1 tablespoon freshly grated ginger

4 garlic cloves, minced

2 tablespoons brown sugar

3 tablespoons fish sauce

2 tablespoons low sodium soy sauce

1 tablespoon dry basil

1 ½ teaspoons salt

1 teaspoon ground cumin

½ teaspoon pepper

2 14 oz. cans cans quality coconut milk (I love Chakoah)

5 cups low sodiuim chicken broth

subheading: PHASE 2:

1 tablespoon cornstarch

¼ cup water

⅓ cup creamy peanut butter

2 tablespoons lime juice

2 to 4 teaspoons sriracha/Asian chili sauce

subheading: Garnish:

crushed peanuts

coconut flakes

chopped cilantro

lime juice

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