This recipe was found on a WW blog, Chews Wisely.
Check out her blog, it's full of healthy and filling recipes like this one!
What you'll need:
2 lbs boneless skinless chicken breasts, frozen
1 1/2 cups of Thai Coconut Curry Chicken Broth (optional, this is my addition, it's pictured below)
1 cup hot salsa
1/4 cup reduced fat peanut butter
1 tablespoon reduced sodium soy sauce
2 tablespoons lime juice
3 teaspoons freshly grated ginger
1 jalapeno pepper, seeded and chopped
2 cups of rice
1 tablespoon of curry
2 teaspoons of coconut extract
4-8 leaves of lettuce for wraps
Spray the crock pot with cooking spray and add chicken. In a separate bowl, mix together chicken broth,salsa, peanut butter, soy sauce, lime juice, ginger and jalapeno. Pour over chicken. Mix up a bit so sauce is distributed throughout the crock pot. Cook on low 6-8 hours.
After this I followed the suggestion on the Chews Wisely blog and threw some rice in my rice cooker for a side dish. Quick side story: My mom lives in the NC mountains for a few months out of the year, she lives in a small town and there are limited grocey store options so she's been missing her Coconut Curry Chicken Broth, she's been making her rice by adding curry and coconut extract and she's been telling me to try it. So I thought this recipe would be a good chance to give that tip a try and it worked well! This only works if you cook your rice in a rice cooker or a microwave steamer.
My husband and I are obsessed with lettuce wraps so I followed that suggestion as well. Just layer your steamed curry rice, your shredded chicken, and your fresh Cilantro inside a couple of lettuce leaves and you're set!