Publix Slow Cooker Coconut Chicken & Wild Rice Stew

This is a Publix Apron's Recipe and it's delicious. I made some tweeks below.

Original Recipe is here: www.publix.com/aprons-recipes/slow-cooker-coconut-chicken-and-wild-rice-stew

Source: Publix Aprons (Link Above)

Servings:

8

Total Time:

4 hours, 20 minutes

Active Time:

20 minutes

Ingredients

4 medium carrots (I used 8oz of baby carrots and just chopped in half quickly)

2 tablespoons fresh ginger, peeled and grated

1 1/2 lb boneless, skinless chicken breasts 

1 (15-oz) package frozen prediced butternut squash

8 oz frozen pre-diced trinity mix (fresh onion, bell pepper, celery)

2 tablespoons red curry paste

2 tablespoons fish sauce 

2 tablespoons brown sugar

1 cup lite coconut milk 

4 cups no-salt-added chicken stock (or broth)

1 cup fresh cilantro, coarsely chopped

2 limes, cut into wedges
4 Brown Rice Microwaveable Packs (Or cook 4 Cups Brown Rice and Keep Separate)

Steps

1. Peel and cut carrots into 1-inch pieces; peel and grate ginger. Place chicken in bottom of slow cooker; add remaining ingredients (except cilantro and limes). Cover and cook on HIGH for 4 hours (or LOW for 7–8 hours) and until chicken is 165°F.
2. Carefully remove chicken and shred with 2 forks, then return chicken to slow cooker. Chop cilantro; cut limes into wedges. Serve stew with cilantro and lime.
3. Cook individual minute brown rice packs in the microwave for each serving and add to soup. 

Nutritional Information

CALORIES (per 1/8 recipe) 250kcal; FAT 5.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 700mg; CARB 28g; FIBER 4.00g; SUGARS 7g; PROTEIN 22g; CALC 6%; VIT A 190%; VIT C 25%; IRON 10%