Crock Pot Coconut Peanut Curry Chicken

Taken from Cara's Cravings: My Life in the Kitchen

Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp peanut butter
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Directions
Stir together the garlic, ginger, curry powder, coriander, jalapeno, coconut milk, peanut butter, and lime juice. Season the chicken breasts with salt and pepper and place in the crock pot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over rice with chopped cilantro, scallions, and lime wedges.

Note: if you have a large crock pot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist.