Slow Cooker Thai Chicken

So, this recipe is one of those that I love because it is a totally different flavor and is so very easy! 

The link is here:

Slow Cooker Thai Coconut Curry Chicken 

But, just so you have ideas on what you can change, my modifications are here:

Ingredients

	13 1/2 fl oz light coconut milk  [After Whole 30, I NEVER get light coconut milk, just regular!]
	7 tsp Thai curry paste, red variety, divided (or to taste)
	1 1/2 tsp table salt, (or to taste)
	1/2 head(s) (large) uncooked cauliflower, cut into small florets [I buy the bag of already-cut cauliflower from Sam's to make this fast, easy, and cleaner.]
	1 pound uncooked potatoes, peeled, cut into small chunks   [During Whole 30 I skipped this step.  I actually prefer this dish with rice if I want a starch; the sauce is amazing. One of my kids will eat several helpings of just the rice with the sauce!]
	1 medium sweet red pepper, cut into chunks
	2 medium uncooked carrots, cut into 1/2-inch-thick slices   [I skipped this because I didn't have carrots and it was just as good, if not as colorful.]
	1 1/2 pounds uncooked boneless skinless chicken breasts, six 4 oz pieces  [The other night I used what I had, which was just 2 breasts, and it turned out great. Obviously, it is heavier on the cauliflower, but that's fine with me!]
	2 Tbsp reduced-fat peanut butter
	1/3 cup cilantro, fresh, chopped [I hate cilantro so I never use it!]
	3 medium uncooked scallions, sliced
	1 medium fresh lime, cut into 6 wedges [I rarely include this because I forget. ;)]
	2 Tbsp peanuts, salted, chopped   [I have this on the side.]

Instructions

• In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
• Rub 2 teaspoons curry paste all over chicken [Next time I will make sure there is one breast without the paste so that it isn't too spicy for my youngest!]; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours.
• Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
• Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. [I actually create a sort of add-on sauce on the side instead of adding it to the cooker.  I take some of the sauce from the cooker and add to peanut butter with a little lime juice.] Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving.