Fall Recipe #24 - Easy Curry Chicken

INGREDIENTS

2 cans (14.5 ounces each) chicken broth

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

2 cups coarsely chopped cauliflower

2 cups coarsely chopped carrots

1 cup coarsely chopped onion

1 tablespoon curry powder

1 tablespoon grated fresh ginger

3 cloves garlic, minced

1 cup unsweetened light coconut milk

1 cup frozen peas

1/4 cup snipped fresh cilantro

2 cups hot cooked rice (optional)

DIRECTIONS

Step 1:

LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2:

ADD broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3:

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4:

STIR in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.

Step 5:

TOP with cilantro to serve. If desired, serve with hot cooked rice.