Ingredients

• 2 (14.5 ounce) cans chicken broth
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 cups coarsely chopped cauliflower
• 2 cups coarsely chopped carrots
• 1 cup coarsely chopped onion
• 1 tablespoon curry powder
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 cup unsweetened light coconut milk
• 1 cup frozen peas
• 1/4 cup snipped fresh cilantro
• 2 cups hot cooked rice (optional)

Instructions

1. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
2. Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
3. Cover and cook for 4 hours on high or for 8 hours on low.
4. Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.
5. Top with cilantro to serve. If desired, serve with hot cooked rice.