Ingredients
Prep
- 1/4 C fresh chopped cilantro
- 6 boneless chicken breast
- 2 T red curry paste
- 1 T minced garlic
- 1 T minced ginger
- 1 T lime juice
- 2 T soy sauce
- 1 C frozen chopped peppers
- 1 C frozen chopped onion
- salt and pepper to taste
On Cooking Day
- 32 oz chicken broth
- 2 can full fat coconut milk
- 2 bag frozen brown rice steamers
- 10 C salad greens
Instructions
To Assemble
- Place chicken breasts in a large zipper bag.
- Chop cilantro and add to bag with remaining ingredients. Season with salt and pepper. Zip and shake to mix.
To Cook
- Pour soup mixture into slow cooker along with chicken broth and coconut milk. Cook on low for 6 hours.
- Shred chicken with two forks and mix soup before serving. Cook rice according to package directions, and serve over rice along with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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