The key to brightening up a slow-cooked dish is to add fresh elements right at the end. In this recipe, peas, cilantro and lime wedges do the trick. No cilantro (Jessica!)? Try basil or mint instead.
Slow Cooker Thai Chicken
3/4 cup light coconut milk
2 Tbs natural creamy reduced-fat peanut butter
1 Tbs red curry paste
1 tsp grated ginger
1 1⁄2 lb boneless chicken thighs, cut into 1 1⁄2-in. pieces
2 red bell peppers, sliced 3⁄4 in. thick
1 large onion, sliced
1 lb rice noodles
1 cup frozen peas
1⁄4 cup fresh cilantro leaves
Lime wedges, for serving
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.