Crockpot Coconut Curry Chili

INGREDIENTS

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 12.5-oz cans white premium chunk chicken breast, drained
• 1 14.5-oz can diced tomatoes with green chilies, drained
• 3 tablespoons red curry paste, start with 3 tablespoons and add more to taste
• 1/4 cup all-natural peanut butter
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1 13.5-oz can coconut milk
• 1 tablespoon fish sauce
• 3 tablespoons soy sauce
• 1 15.5-oz can chickpeas, drained
• 1 14.5-oz can whole potatoes, drained and cubed
• 1 14.5-oz can sliced carrots, drained
• 3 tablespoons lime juice, more to taste
• Salt, to taste, if necessary
• Brown rice, optional for serving
• Cilantro, for serving
• Salted peanuts, for serving

PREPARATION

Grease crockpot with cooking spray. To the crockpot, add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce, and soy sauce. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours.

Uncover and stir in chickpeas, potatoes, carrots, and lime juice. Taste and re-season, if necessary.

Serve on top of optional brown rice with plenty of fresh cilantro and peanuts!