Slow Cooker Thai Red Curry Chicken

This recipe encompasses several of my favorite things:  Thai food, coconut/almond milk, curry, and my slow cooker!

Ingredients

• 1 ¾ cup Coconut/Almond milk (I used Blue Diamond Unsweetened, this will give you the hint of coconut flavor without all the fat of canned coconut milk)
• 7 tsp. Thai Red Curry Sauce, divided (or to taste)
• 1 ½ tsp. Sea Salt (or to taste)
• ½ Head Cauliflower, cut into small florets
• 1 lb. Sweet Potatoes, peeled, cut into small chunks
• 1 medium Red Pepper, diced
• 2 medium Carrots, peeled and diced
• 1 ½ lbs. boneless, skinless chicken breasts (since you’re using your slow cooker, they can go in frozen!)
• 2 tbsp. Natural Peanut Butter
• Juice of 1 Lime

Instructions

• In a 4- to 6-quart slow cooker, whisk together coconut/almond milk, 4 teaspoons curry sauce, and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
• Rub 2 teaspoons curry sauce 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 6 to 8 hours.
• Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
• Vigorously stir the mixture to break up the now softened cauliflower until the "sauce" becomes creamy
• Stir peanut butter and remaining 1 teaspoon curry sauce into slow cooker until blended. Add chicken back to slow cooker and gently stir to coat.  Squeeze lime juice and stir again.