This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
Cover and cook on high for 4 hours.
Add in the peas and cook for 30 minutes longer.
Stir in lime juice and serve with cilantro and white rice.