Crock-Pot Thai Soup

Here's the thing about cooking with slow cookers. It's convenient. But only if you're creating a recipe that does not have to get dirty over slow cooker. Like this slow cooker chicken Thai soup.

I am all about time management. I eat breakfast while I wash dishes, brush my teeth while I tie my running shoes. In other words, I'm a multi-tasker, which is not very efficient in getting the most of any of my long list of daily to-dos completed because my mind thinks I have to do more than six things at once.

So these days, unless its a weekend day off my to do list is not always required to spend half an hour making dinner. I do not mean to let it cook, I mean to make dinner.

Enter the genius invention that has been on every wedding registry since 1973 The slow cooker. And this slow cooker chicken Thai soup.

If I'm going to use a slow cooker, I want to make a recipe that I have this brown, saute and dirty one other dish dinner to make my dream come true.

INGREDIENTS
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

DIRECTIONS
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.