Slow-Cooker Thai Chicken with Asparagus and Mushrooms<\/p>\n
<\/p>\n
1 cup canned coconut milk, divided<\/p>\n
2 T. Thai red curry paste<\/p>\n
1 T. instant tapioca<\/p>\n
1 1\/2 tsp. table salt, divided<\/p>\n
1 1\/4 tsp. pepper, divided<\/p>\n
4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed<\/p>\n
1 pound asparagus, trimmed and cut into 1-inch lengths<\/p>\n
1 pound shiitake mushrooms, stemmed and sliced 1\/2 inch thick<\/p>\n
1 T. vegetable oil<\/p>\n
2 T. lime juice, plus extra for seasoning<\/p>\n
1 T. fish sauce, plus extra for seasoning<\/p>\n
1\/4 cup minced fresh cilantro<\/p>\n
<\/p>\n
Whisk 1\/2 cup coconut milk, curry paste, tapioca, 1\/2 tsp. salt, and 1\/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3\/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1\/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Slow-Cooker Thai Chicken with Asparagus and Mushrooms 1 cup canned coconut milk, divided 2 T. Thai red curry paste 1 T. instant tapioca 1 1\/2 tsp. table salt, divided 1 1\/4 tsp. pepper, divided 4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed 1 pound asparagus, trimmed and cut into 1-inch lengths 1 pound shiitake mushrooms, stemmed and sliced 1\/2 inch thick 1 T. vegetable oil 2 T. lime juice, plus extra for seasoning 1 T. fish sauce, plus…<\/p>\n