Slow Cooker Red Curry Chicken

• 1 pound perdue® fresh boneless skinless chicken breasts or perdue® fresh cuts™ diced chicken breast
• 3 tablespoon brown sugar
• 3 tablespoon red curry paste
• 1 can coconut milk (14.5 ounces)
• 1 lime, juiced
• 1 (16 oz.) bag of frozen asian vegetable medley
• lime wedges or chopped fresh cilantro for garnish, if desired
• cooked rice, if desired

1. Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well.
2. Cut the chicken breasts into 1 ½ inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low.
3. Serve in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.