Slow Cooker Thai Chicken

Totally worth making and not spicy at all. We had to add Sriracha to the adults' portions.
>
> See the recipe online here:
> http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=397911
>
> Slow Cooker Thai Chicken
> PointsPlus® Value: 8
> Servings: 6
> Preparation Time: 25 min
> Cooking Time: 360 min
> Level of Difficulty: Easy
>
> Many slow cooker recipes call for chicken that's cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won't overcook.
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> Ingredients
> 13 1/2 fl oz light coconut milk
> 7 tsp Thai curry paste, red variety, divided (or to taste)
> 1 1/2 tsp table salt, (or to taste)
> 1/2 head(s) uncooked cauliflower, cut into small florets
> 1 pound(s) uncooked potato(es), peeled, cut into small chunks
> 1 medium sweet red pepper(s), cut into chunks
> 2 medium uncooked carrot(s), cut into 1/2-inch-thick slices
> 1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces
> 2 Tbsp reduced-fat peanut butter
> 1/3 cup(s) cilantro, fresh, chopped
> 3 medium uncooked scallion(s), sliced
> 1 medium fresh lime(s), cut into 6 wedges
> 2 Tbsp peanuts, salted, chopped
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> Instructions
> 1. In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
> 2. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. (I did high for 3 hours).
> 3. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
> 4. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving.
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> Notes
> Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time.
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> Season to taste with salt and fresh lime juice before serving, if desired. (Totally forgot this step!)
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> For a spicier kick, serve with sriracha sauce on the side.

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