Crock pot / Slow cooker recipes (2 Viewers)

[jamny]

The pasta fagioli was excellent. Highly recommend.

 

[Angry Beavers]

Just came across this : http://www.theidearoom.net/2014/10/21251.html

No idea if they are any good or not.

 

[Tau837]

Pasta Fagioli today

Ingredients

• 1 pound extra lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• ½ cup chopped celery
• 1 can (14 to 15 ounces) diced tomatoes with juice
• 1 can (14 to 15 ounces) kidney beans, rinsed and drained
• 1 can (14 to 15 ounces) white beans, rinsed and drained
• 4 cups beef broth
• 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
• 1-1/2 teaspoons oregano
• ¾ teaspoon hot pepper sauce (such as Tabasco)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
• ¼ cup chopped fresh parsley, optional for serving
• Grated Parmesan, optional for serving

Instructions

1. Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
3. When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
4. Serve with grated parmesan and a sprinkling of fresh parsley if desired.

Cook's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus

 

[bro1ncos]

Just came across this : http://www.theidearoom.net/2014/10/21251.html

No idea if they are any good or not.

Couple things in there I want to give a try.

 

[3C's]

This is a good game day special....

Granpa Bill's BBQ Cheeseburger Veggie and Chip Dip

4 parsnips peeled and chopped

2 carrots peeled and chopped

1 yellow onion peeled and chopped

4 Mc Donalds cheesebrgers chopped whole

3 cups of cooked spiral cut honey ham diced off the bone

1 cup mayo

1 cup pineapple juice

1 1/2 cup of baking powder

1 cup sweet baby rays bbq sauce

pinch of saffron

2 tablespoons of onion powder

1/2 cup of oregano

3 tablespoons of salt

Mix the seasonings in a separate bowl, then mix with the mayo and the pineapple juice. Pour the mayp mix into the bottom of the slow cooker. Add veggies and cook on low for 4 hours. Let mixture set overnight then add ham (must be preseasoned spiral cut preferably from a quality place like Heavenly Ham or Whole Foods), bbq sauce, and cut up cheeseburgers (yes, with the bread!). Cook on high for 3 more hours. Mix in baking powder after 3 hours and set to low for 2 more hours. Serve with pita chips and enjoy! Believe me, this is pretty much one of the best dips you will ever taste. It is really worth the effort.

:X

Sounds weird but it just could be tremendous. I'd try it.

ETA: Its got one big thing going for it - NO ####### CUCUMBERS!!!!!

McDs burgers have pickles which of course started as a cucumber.

 

[3C's]

Just did a pot of potato soup tonight--sort of weird results.

It was a cold, rainy Colorado day today and thought this would hit the spot.

I did a double batch and wow did it make a lot--I mean a ton. I have 3 big Tupperware containers full of leftovers.

two 30 oz bags of frozen hash browns (the diced kind)

two 32 oz boxes chicken stock

two 10 oz cans of cream of chicken soup.

pepper.

Throw it all in the pot on low.

About at the 7 hour mark I put in two blocks of cream cheese diced up as a thickening agent---this is a mistake--it needs to go in earlier because I still had undissolved chunks that I had to manual break up.around the 8 hour mark.

At this same 7 hour mark I put in two packs of pre-cooked cubed ham--again, wish I would have put them in earlier.

When tasting, the salt taste was overwhelming. I would really suggest low-sodium stock next time, but covered in shredded cheese, this was really, really good and the salt taste dissipated.

Did some biscuits on the side and it was a hit with the family.

I have to admit I was concerned about using frozen potatoes instead of fresh chopped, but this was a quick, fairly inexpensive dish that made a ton.

Funny, this exact recipe is laying on my kitchen counter. I am making it Thursday. Bought all the ingredients this weekend. Got it off a facebook post.

Did this today, or at least very close. Not bad at all.

32 oz tater tots

32 oz reduced sodium chicken stock

some leftover turkey stock

condensed cream of mushroom soup

white pepper

black pepper

After it had cooked all day I felt it was too thick so I added 16 oz chicken base/stock. Then added about half a package cheddar cheese and a block of cream cheese (torn into small pieces). Had a sliced ham so diced up a bunch and added that. Let it go for another 2 hours. Handful of chopped scallions on top and good to go.

 

[3C's]

My cousin posted this on FB. Gonna have to try it. http://www.annsentitledlife.com/recipes/slow-cooker-cinnamon-roll-breakfast-casserole/

 

[The Ref]

My cousin posted this on FB. Gonna have to try it. http://www.annsentitledlife.com/recipes/slow-cooker-cinnamon-roll-breakfast-casserole/

I'd stab your whole family for a slice of this.

 

[Dan Lambskin]

My cousin posted this on FB. Gonna have to try it. http://www.annsentitledlife.com/recipes/slow-cooker-cinnamon-roll-breakfast-casserole/

I'd stab your whole family for a slice of this.

Ref remind me in 2.5 weeks to mAke this for my office potluck

 

[Raider Nation]

omg that looks great.

 

[James Daulton]

Pasta Fagioli today

Ingredients

• 1 pound extra lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• ½ cup chopped celery
• 1 can (14 to 15 ounces) diced tomatoes with juice
• 1 can (14 to 15 ounces) kidney beans, rinsed and drained
• 1 can (14 to 15 ounces) white beans, rinsed and drained
• 4 cups beef broth
• 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
• 1-1/2 teaspoons oregano
• ¾ teaspoon hot pepper sauce (such as Tabasco)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
• ¼ cup chopped fresh parsley, optional for serving
• Grated Parmesan, optional for serving

Instructions

1. Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
3. When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
4. Serve with grated parmesan and a sprinkling of fresh parsley if desired.

Cook's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus

Made this, not bad but not great. For those concerned with calories/macros I'd say it's worth it.

 

[jamny]

Pasta Fagioli today

Ingredients

• 1 pound extra lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• ½ cup chopped celery
• 1 can (14 to 15 ounces) diced tomatoes with juice
• 1 can (14 to 15 ounces) kidney beans, rinsed and drained
• 1 can (14 to 15 ounces) white beans, rinsed and drained
• 4 cups beef broth
• 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
• 1-1/2 teaspoons oregano
• ¾ teaspoon hot pepper sauce (such as Tabasco)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
• ¼ cup chopped fresh parsley, optional for serving
• Grated Parmesan, optional for serving

Instructions

1. Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
3. When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
4. Serve with grated parmesan and a sprinkling of fresh parsley if desired.

Cook's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus

Made this, not bad but not great. For those concerned with calories/macros I'd say it's worth it.

Hmmm, we loved it and can't wait to make it again. Had enough for leftovers twice.

 

[Swing 51]

Just discovered homemade potpourri in crock pot! Gonna pick up a mini crock and try it out.

 

[wadegarrett]

Any good kid recipes in the 24 pages of recipes I see.

And don't say Granpa Bill's medicine frappe of cheeseburgers.

 

[Tony Jabroni]

Just discovered homemade potpourri in crock pot! Gonna pick up a mini crock and try it out.

Report back, please.

 

[GAlmgren]

My family really digs this stew. The website has some other good stuff as well.

 

[The Ref]

I just cheated. I went to whole foods and bough two frozen bags of the clam Chowdah for Christmas. Going to add a half pound of scollops, shrimp and hickory bacon.

Can't wait

 

[jamny]

Beef Stew today!

 

[jamny]

Split Pea Soup today!

link

Slow Cooker Split Pea Soup

Ingredients

• 1 pound dried green split peas, rinsed
• 2 medium carrots, peeled and medium dice
• 2 medium celery stalks, medium dice
• 1/2 medium yellow onion, medium dice
• 2 medium garlic cloves, minced
• 2 fresh Italian parsley sprigs
• 1 bay leaf
• 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
• 4 cups low-sodium chicken broth (1 quart)
• 2 cups water
• Kosher salt
• Freshly ground black pepper

Instructions

1. Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. (At this point you can remove the insert from the slow cooker, cover, and refrigerate up to 12 hours until ready to continue.)
2. Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
3. Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine. Taste and season with more salt and pepper as needed.

 

[Mister CIA]

Roasting a whole 5 lb. chicken today. I'll take mine white AND dark today.

 

[Mr. Ected]

Roasting a whole 5 lb. chicken today. I'll take mine white AND dark today.

Ditto (6lb), but I think I will still go mostly dark!

 

[3C's]

Threw together a crock pot chicken and dumplings last night that turned out way better than I thought it would. Daughter had found some frozen chicken breasts she was going to cook until I noticed they were from March 2014. In the trash they went. I found some others that were from late October and decided I'd better use them. Wanted to use what I could find here and not have to go to the store. Had some cream of mushroom soup, the chicken, most of an onion and some green onions, and some Grands biscuits. In the crockpot went the chicken and 2 cans of cream of mushroom, chopped onion, about a tsp each of onion powder and white pepper and a few ounces of water to thin the soup. Cooked for a couple hours on high (since the chicken was still frozen) and then on low for a few hours more. Once the chicken was cooked I pulled it out, shredded and put back in. Added 16 ounces of chicken broth with 1 tbs of corn starch. Took the biscuits and tore them into small balls, added to crockpot. About an hour later (maybe less) was chicken and dumpling deliciousness. Everyone loved it...only problem was there wasn't enough. Barely any left for leftovers. Oh, and wife likes more dumplings, less chicken so I'll need to add more next time.

 

[nirad3]

Well, I make this in my crockpot...

niraD's badass queso

• 1 brick of Velveeta (or equivalent) "cheese"
• 1/2 brick (4 oz.) cream cheese
• 1 can Wolf brand (or equivalent) chili
• 2 cans of Ro-Tel (1 spicy, 1 regular)
• bacon salt
• Slap-Ya-Mama (or equivalent Cajun seasoning)

1. Cut Velveeta and cream cheese up into cubes for faster melting.
2. Stir in chili
3. Drain most of liquid from Ro-Tel cans and add to pot
4. As the cheese melts, stir in bacon salt and seasoning to taste
5. Should be good to go within 1.5 - 2 hours

 

[Raider Nation]

 

[bryhamm]

Threw together a crock pot chicken and dumplings last night that turned out way better than I thought it would. Daughter had found some frozen chicken breasts she was going to cook until I noticed they were from March 2014. In the trash they went. I found some others that were from late October and decided I'd better use them. Wanted to use what I could find here and not have to go to the store. Had some cream of mushroom soup, the chicken, most of an onion and some green onions, and some Grands biscuits. In the crockpot went the chicken and 2 cans of cream of mushroom, chopped onion, about a tsp each of onion powder and white pepper and a few ounces of water to thin the soup. Cooked for a couple hours on high (since the chicken was still frozen) and then on low for a few hours more. Once the chicken was cooked I pulled it out, shredded and put back in. Added 16 ounces of chicken broth with 1 tbs of corn starch. Took the biscuits and tore them into small balls, added to crockpot. About an hour later (maybe less) was chicken and dumpling deliciousness. Everyone loved it...only problem was there wasn't enough. Barely any left for leftovers. Oh, and wife likes more dumplings, less chicken so I'll need to add more next time.

Would these not be good?

 

[3C's]

Threw together a crock pot chicken and dumplings last night that turned out way better than I thought it would. Daughter had found some frozen chicken breasts she was going to cook until I noticed they were from March 2014. In the trash they went. I found some others that were from late October and decided I'd better use them. Wanted to use what I could find here and not have to go to the store. Had some cream of mushroom soup, the chicken, most of an onion and some green onions, and some Grands biscuits. In the crockpot went the chicken and 2 cans of cream of mushroom, chopped onion, about a tsp each of onion powder and white pepper and a few ounces of water to thin the soup. Cooked for a couple hours on high (since the chicken was still frozen) and then on low for a few hours more. Once the chicken was cooked I pulled it out, shredded and put back in. Added 16 ounces of chicken broth with 1 tbs of corn starch. Took the biscuits and tore them into small balls, added to crockpot. About an hour later (maybe less) was chicken and dumpling deliciousness. Everyone loved it...only problem was there wasn't enough. Barely any left for leftovers. Oh, and wife likes more dumplings, less chicken so I'll need to add more next time.

Would these not be good?

My understanding is no more than 6 months in the freezer. Probably would have been okay but not worth it for $5 or whatever it cost.

ETA: This says 9 months for chicken pieces. http://www.foodsafety.gov/keep/charts/storagetimes.html

ETA2: And it says okay to eat indefinitely but quality goes downhill.

 

[shuke]

Damn this thread is long. I'm doing a 7.5 lb pork shoulder tomorrow. Nothing fancy, just want to do a rub and let people sauce later.

Do I need to put liquid in there? Fat side up or down? How many hours per pound? High or low?

 

[Raider Nation]

The pork shoulder is the MVP of this thread. Read the OP.

 

[Reginald Cornsilks]

Damn this thread is long. I'm doing a 7.5 lb pork shoulder tomorrow. Nothing fancy, just want to do a rub and let people sauce later.

Do I need to put liquid in there? Fat side up or down? How many hours per pound? High or low?

Yep. x1000

Shuke,

1 can of coke

a teaspoon or two of liquid smoke

Cook for 10 hours, shred and let cook 1 more hour (sauce now if you want to).

Perfection

 

[jamny]

Damn this thread is long. I'm doing a 7.5 lb pork shoulder tomorrow. Nothing fancy, just want to do a rub and let people sauce later.

Do I need to put liquid in there? Fat side up or down? How many hours per pound? High or low?

Yep. x1000

Shuke,

1 can of coke

a teaspoon or two of liquid smoke

Cook for 10 hours, shred and let cook 1 more hour (sauce now if you want to).

Perfection

This will be the 3rd year as a Super Bowl tradition with me and my wife. Saturday night we go to this great seafood restaurant that makes the best cole slaw I've ever had. I don't really like cole slaw but I love this stuff. We eat dinner and take an extra pound home for the pulled pork.

I don't see how anyone can not love this recipe.

 

[shuke]

I don't have coke or liquid smoke in the house.

Dry rub and then putting some apple juice in there would work, right?

Explain why I have to cook longer after shredding.

 

[Reginald Cornsilks]

I don't have coke or liquid smoke in the house.

Dry rub and then putting some apple juice in there would work, right?

Explain why I have to cook longer after shredding.

That's the recipe.

I suppose it gives it a chance to get all of the meat cooked in the juices for a bit.

Dry rub and apple juice should work fine, but I can't attest to the taste of it

Lazy Man's Pulled Pork is the king of slow cooker recipes. IMO, go buy a can of coke at the corner store and do it right. You can leave out the liquid smoke.

 

[xulf]

I don't have coke or liquid smoke in the house.

Dry rub and then putting some apple juice in there would work, right?

Explain why I have to cook longer after shredding.

Apple juice will work great.

Extra cooking is if you shred and add BBQ so it blends all the way through. If you are adding sauce on your own, no extra cooking is needed.

 

[Tiger Fan]

I don't have coke or liquid smoke in the house.

Dry rub and then putting some apple juice in there would work, right?

Explain why I have to cook longer after shredding.

Apple juice will work great.

Extra cooking is if you shred and add BBQ so it blends all the way through. If you are adding sauce on your own, no extra cooking is needed.

 

[shuke]

I'm being told that 8 lb is too big for the crock pot. Will 7 hours on high do the trick, or should I plan on serving this for dinner tomorrow?

 

[shuke]

I'm being told that 8 lb is too big for the crock pot. Will 7 hours on high do the trick, or should I plan on serving this for dinner tomorrow?

Lined the bottom of the crock with onions. Used a copious amount of rub mixture, mostly this applewood rub, with some of the pork rub thrown in. The applewood rub has some smoke flavor so this helped. Added three cups apple juice. Cooked on high for 4 hours then went to low for another 2. Probably could have gone low for 7 and been alright.

Turned out pretty good. I'm used to the flavor of my smoked shoulder, but this will do in winter.

 

[xulf]

I'm being told that 8 lb is too big for the crock pot. Will 7 hours on high do the trick, or should I plan on serving this for dinner tomorrow?

Lined the bottom of the crock with onions. Used a copious amount of rub mixture, mostly this applewood rub, with some of the pork rub thrown in. The applewood rub has some smoke flavor so this helped. Added three cups apple juice. Cooked on high for 4 hours then went to low for another 2. Probably could have gone low for 7 and been alright.

Turned out pretty good. I'm used to the flavor of my smoked shoulder, but this will do in winter.

How many pounds did you go with? Did you put the whole thing in or half it?

 

[shuke]

I'm being told that 8 lb is too big for the crock pot. Will 7 hours on high do the trick, or should I plan on serving this for dinner tomorrow?

Lined the bottom of the crock with onions. Used a copious amount of rub mixture, mostly this applewood rub, with some of the pork rub thrown in. The applewood rub has some smoke flavor so this helped. Added three cups apple juice. Cooked on high for 4 hours then went to low for another 2. Probably could have gone low for 7 and been alright.

Turned out pretty good. I'm used to the flavor of my smoked shoulder, but this will do in winter.

How many pounds did you go with? Did you put the whole thing in or half it?

It was 7.5 or 8 lb. Put the whole thing in. After 4 hours it was already at 165 F. I turned down to low, and it was at about 195 a few hours later. Turned in on keep warm until dinner.

 

[RBM]

Anybody ever do oatmeal in the crock?

 

[Brony]

I don't have coke or liquid smoke in the house.

Dry rub and then putting some apple juice in there would work, right?

Explain why I have to cook longer after shredding.

Apple juice will work great.

Extra cooking is if you shred and add BBQ so it blends all the way through. If you are adding sauce on your own, no extra cooking is needed.

yep, a simple BBQ rub on the shoulder and then put that in a bath of onions and applle juice is my go to pulled pork recipe. I like it better than the coke smoke method.

 

[shadyridr]

Gonna try chicken pot pie today. Will post the recipe if its good

 

[RBM]

Gonna try chicken pot pie today. Will post the recipe if its good

Interested in this...

 

[jamny]

Just picked up our new 6.5 qt. Crockpot.

Chicken Cacciatore tomorrow!

Smelling good!

3lbs. bone-in chicken thighs, skin removed

14 oz. can diced tomatoes with Italian seasoning

6oz. can tomato paste

1 cup chicken broth

1 onion, sliced

4 cloves garlic, minced

1 green pepper, chopped (I added a half of a red one too)

1 cup sliced mushrooms

1/2 cup red wine

1 tsp. dried Italian seasoning

1/8 tsp pepper

1/2 tsp salt

6-8 hours on low.

Got this one cooking again today.

Leaving the mushrooms and peppers as huge chunks this time. Last time they dissolved to almost nothing. I did it 7 hours last time on low, going with 5 on high but might end it earlier.

also went with 2.25 pounds of chicken breast instead of thighs. Might shred it when it's ready.

 

[shadyridr]

Heres the recipe for that chicken pot pie...

4 chicken breast halves, cubed

10 medium red potatoes, quartered

8oz baby carrots

Cup of chopped celery

Bag of frozen mixed veges

2 23oz cans of condensed cream of chicken soup

6 cubes chicken boulioun

1 tblsp black pepper

2 tspn garlic salt

1 tspn celery salt

Mix all ingredients in slow cooker except for frozen veges and cook on HIGH for 5 hours.

Mix in frozen veges and cook and additional hour

Serve over biscuits (these act as the pie part)

Its cooking now. Ill let you know how it is tonight.

 

[shadyridr]

Pot pie was delicious. Tasted exactly like real pot pie. A little too salty though. Not surprising due to the two large cans of cream of chicken soup and 6 bolioun cubes. way too many

 

[Spike]

Pot pie was delicious. Tasted exactly like real pot pie. A little too salty though. Not surprising due to the two large cans of cream of chicken soup and 6 bolioun cubes. way too many

Pretty sure it was the bullion cubes, not the cream of chicken soup.

Sounds like an interesting recipe.

 

[shadyridr]

Pot pie was delicious. Tasted exactly like real pot pie. A little too salty though. Not surprising due to the two large cans of cream of chicken soup and 6 bolioun cubes. way too many

Pretty sure it was the bullion cubes, not the cream of chicken soup.Sounds like an interesting recipe.

yeah it was. I never cooked woth them before. Never realized how much salt was in them. Recipe said 6 but next time ill use one.

 

[Meatwad Reloaded]

Pot pie was delicious. Tasted exactly like real pot pie. A little too salty though. Not surprising due to the two large cans of cream of chicken soup and 6 bolioun cubes. way too many

Pretty sure it was the bullion cubes, not the cream of chicken soup.Sounds like an interesting recipe.

yeah it was. I never cooked woth them before. Never realized how much salt was in them. Recipe said 6 but next time ill use one.

You can fix it by making a water and corn starch mixture and just add that to it. That will add more liquid to the sauce and will lessen the saltiness

 

[3C's]

Pot pie was delicious. Tasted exactly like real pot pie. A little too salty though. Not surprising due to the two large cans of cream of chicken soup and 6 bolioun cubes. way too many

Pretty sure it was the bullion cubes, not the cream of chicken soup.Sounds like an interesting recipe.

yeah it was. I never cooked woth them before. Never realized how much salt was in them. Recipe said 6 but next time ill use one.

Use low or no sodium bouillon.

 

[tom22406]

I tried this one over the weekend and it was pretty tasty.

Thai Chicken Soup
Yield: serves 6 as a main course, 8-10 as a side dish

Ingredients
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice
Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.