Crockpot Peanut Chicken Curry

Sorry I have been so late to post! It has been a whirlwind of a Fall!! This was so easy to make! I did everything the night before, wrapped it up and put it in the fridge. The next morning popped it into the burner and it simmered to perfection all day :) 

This made a lot (11 cups worth) so we froze half of it for later this winter!

Be sure to add your recipe into your myfitnesspal app and to weigh/measure out all of your portions!  

Serves 8 people
Time: 4-6 hours on High, 8-10 on Low

What you'll need:
2 Boneless Skinless Chicken Breast, trimmed and diced (15.5 oz)
5-6 Small Yellow Potatoes, diced
6 oz Baby Carrots, diced
2 Small Yellow Onions, diced
5 oz Frozen Petite Peas 
1 Head of Cauliflower, loosely chopped
4 Garlic Cloves, minced
Sauce:
1 can Low-Sodium Chicken Broth
1/2 cup Organic Creamy Peanut Butter (I will use 1 cup next time or PB2)
1 cup Unsweetened Coconut Milk
4 Tbsp Curry Powder
1 Tbsp Ground Turmeric
1/2 tsp Cayenne Pepper
Salt and Pepper to taste

Directions:
1. Make sure everything has been cleaned and diced
2. Lightly spray inside of Crockpot with cooking spray. Place everything into the Crockpot; I mixed the sauce separate then added it into the pot last

3. Set on High for 4-6 hours or 8-10 hours; the longer the better in my opinion

4. Once done, measure out 1 cup and pair with Brown Rice or Quinoa and enjoy!

*Next time I intend to add a full cup of Peanut Butter or use PB2 and not pair it with the Quinoa; I thought it didn't need the added texture and calories!

1 Serving Size:
1 cup Peanut Chicken Curry 187 calories
3/4 cooked Quinoa 180 calories
Total: 367 Calories