Crock Pot Thai Chicken With Vegetables
There was a recipe similar to this one in the February 2002 issue of Woman's Day magazine. It looked pretty tasty, but I changed a few things to better suit my family's tastes.
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INGREDIENTS
Nutrition- 1(14 ounce) can coconut milk
- 1⁄4cup flour
- 1
- 1tablespoon minced garlic
- 1teaspoon salt
- 4
- 1
- 2
- 1
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DIRECTIONS
- Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
- Whisk in garlic and salt.
- Add chicken, onion, and carrots; stir to mix.
- Scatter bell pepper over top.
- Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.
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