Ingredients:

• 2 pounds boneless skinless chicken breasts, cut into bite size pieces
• 2 tablespoons curry paste or more, if desired
• 2 tablespoons low sodium soy sauce
• 3 cups red bell peppers, sliced
• 1 asparagus bundle, with the ends trimmed, cut into bite size pieces
• 1-2 red chilis, chopped and deseeded
• 2 cups skim milk
• 1 tablespoon cornstarch mixed in 1 tablespoon of water until dissolved
• Salt and pepper to taste

Optional Ingredient:

• Cauliflower Rice

Directions:

• Season chicken with olive oil, salt, and pepper and rub to coat evenly.
• Transfer chicken to the slow cooker, add the curry paste and soy sauce.
• Cook on high for 2-4 hours or low for 6-7 hours.
• Stir in the peppers, asparagus, red chilis, skim milk, and dissolved cornstarch.
• Cook for 30 minutes and serve! Spoon over cauliflower rice, if desired.