12boneless skinless chicken thighscut into 1 inch cubes
1/4cupred curry paste
1cupunsweetened coconut milk
1cuplow sodium chicken broth
1mediumbutternut squashpeeled and cut into 1 inch cubes
Sea salt and freshly ground black pepperto taste
1/2cupchopped fresh cilantro
1limecut into wedges
Instructions
In a large slow cooker, add the first 7 ingredients (olive oil through pepper) cook on low for 8 hours until chicken is cooked through.
Serve with cilantro and lime.
Notes
SERVING SUGGESTION: Steamed broccoli and brown rice. VEGETARIAN: Use canned white beans instead of chicken thighs and adjust cook time as needed. Use vegetable broth instead of chicken broth.GLUTEN FREE: Make sure broth and curry paste are gluten free.NUTRITION: 252 Calories; 11g Fat (36.1% calories from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat.