In my attempts at being healthy and sticking as much as I can to my weight watchers plan, I have been scouring their site looking for tasty and fun recipes.

My friend was coming over to watch the Oscars with me, congrats to Argo – very well deserved by the way, and I wanted to make us something more than grilled chicken and salad.  My friend is in a similar boat to me with wanting to drop some unwanted el bees.  Dieting is a pain!  Anyway, I came across this particular recipe for Slow Cooker Thai Chicken and not only was I rather impressed by it, it took a little bit of the diet pain away.  It did help that I was using quite a few of my plus points for wine.  I had saved them up, honest!

Slow Cooker Thai Chicken
WeightWatchers.com
Ingredients
13 1/2 fl oz light coconut milk
8 tsp Thai curry paste, red variety
1 1/2 tsp table salt, (or to taste)
1/2 head(s) uncooked cauliflower, cut into small florets
1 pound(s) uncooked potato(es), peeled, cut into small chunks
1 medium sweet red pepper(s), cut into chunks
2 medium uncooked carrot(s), cut into 1/2-inch-thick slices
1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces
2 Tbsp reduced-fat peanut butter
1/3 cup(s) cilantro, fresh, chopped
3 medium uncooked scallion(s), sliced
1 medium fresh lime(s), cut into 6 wedges
2 Tbsp peanuts, salted, chopped

Directions

  • 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; 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. 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.

I served this dish with an Asian Pepper Salad with a Sesame and Ginger Lite Dressing and I have to say both were delicious.  Next time I will make the Thai Chicken even spicier.