• 2 cans (14 oz) lite coconut milk
• 3 cups chicken broth
• ½ cup peanut butter, the all-natural runny kind, with no sugar or salt added
• 1 jar (1 oz) red curry paste: Start with ¼ and add more to taste. (I used the whole jar, but we like spice.)
• 2 Tbsp fish sauce
• 5 Tbsp low-sodium soy sauce
• 2 Tbsp dark brown sugar
• 4 cloves garlic, minced or pressed
• 1 tsp ground ginger
• optional: ½ tsp red pepper flakes (Start without and add after cooking time for more spice.)
• 1 pound chicken breast, boneless and skinless
• 1 yellow onion, diced
• 1 cup carrots, diagonally sliced
• 1 red bell pepper
• 1 pkg (8 oz) sliced mushrooms
• 1 head brocolli, cut into florets
• salt to taste, if necessary
• 3 Tbsp lime juice
• Chillantro, chopped for garnish
• Peanuts, chopped for garnish
• Brown rice or noodles, for serving

Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in crockpot.

Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.

Stir to combine.

Cook on low heat for 6 to 8 hours and make sure its tender