Slow Cooker Thai Chicken and Veggies over Coconut Grits

Slow Cooker Thai Chicken and Veggies over Coconut Grits
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • 2 lbs chicken breast, cut into 2-in pieces
  • 1 14-oz can crushed tomatoes (no salt added)
  • 1 14-oz can light coconut milk
  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp red curry paste (optional for spice)
  • 4 cups frozen non sauce added Asian veggie mix (red peppers, mushrooms, snap peas, broccoli, carrots, etc), thawed
  • 1 cup dried grits
  • 2 cups almond-coconut milk (or lowfat milk)
  • 2 cups water
  • 1 Tbsp low sodium soy sauce
  • 1/2 cup shaved unsweetened coconut flakes
  • Chopped cilantro, green onion and lime wedges, for serving (optional)
  1. Combine chicken through curry paste, if using, in the bowl of a slow cooker and cover with lid. Cook on low for 6-8 hours.
  2. Remove chicken from sauce, using a slotted spoon, and place in a large bowl. Using two forks, shred chicken.
  3. Return shredded chicken to slow cooker and keep on low. Place thawed veggies into cooker and cook until heated through, about another 15 minutes.
  4. Bring milk, water and soy sauce to a boil in a medium saucepan. Gently stream in grits and whisk well. Reduce heat to low and cook uncovered, whisking constantly, until smooth and thickened, about 5-8 minutes. Add coconut flakes and stir well.
  5. Serve chicken mixture over grits and garnish with cilantro, lime wedges and green onions, if desired.
Serving size: 1/2 cup grits, 1 cup chicken and veggie mixture
4 protein 1 Starch 2 Vegetable 1 Healthy Fat