Slow Cooker Thai Peanut Chicken Soup

Very rarely do I try a new recipe and then all 5 of us eat it up.  The boys were actually licking their bowls.  No leftovers on this one!

• 2 Tablespoons red curry paste
• 1 12 ounce can coconut milk
• 3 cups chicken stock or broth
• 2 Tablespoons brown sugar
• 3 Tablespoons natural smooth peanut butter
• dash of soy sauce
• 1½ pounds chicken breast or thighs
• 1 onion, finely chopped
• 1 red (or any color, or a combination) bell peppers, seeded and cut into bite-size pieces
• 1-2 cups frozen mixed veggies (I used corn, green beans, peas, and carrots)
• 2 tsp. fresh ginger
• 1 Tablespoon fresh lime juice

Place chicken and onion in slow cooker.  In a bowl, whisk together curry paste, soy sauce, chicken broth, brown sugar, and peanut butter.  Pour into slow cooker.  Set on low for about 6 hours or until chicken is cooked through.  Add coconut milk and vegetables and cook for another hour.   Remove chicken and shred, then return to slow cooker.

I adapted this recipe from monicaswanson.com