Slow Cooker Thai Chicken

Slow Cooker Thai Chicken
adapted from http://www.keyingredient.com/recipes/246635416/slow-cooker-thai-chicken-weight-watchers/

Ingredients:
I can coconut milk
7 tsp Thai curry paste, red variety, divided
1 1/2 tsp table salt
1/2 head (large) uncooked cauliflower, cut into small florets
1 lb uncooked potatoes peeled, cut into small chunks
1 medium sweet red pepper, cut into chunks
2 medium uncooked carrots, cut into 1/2-in-thick slices
1 1/2 lb uncooked boneless skinless chicken breast
2 Tbsp peanut butter
1/2 cup fresh cilantro, chopped
3 medium scallions, sliced
1 medium fresh lime, cut into 6 wedges
2 Tbsp peanuts, salted, chopped (optional)

Directions:
1. In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 tsp curry paste and salt until blended. Add cauliflower, potatoes, pepper, and carrots; toss to mix and coat.
2. Rub 2 tsp 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.
3. Remove chicken to a cutting board and cut into bite-size pieces (or shred); set aside.
4. Stir peanut butter and remaining 1 tsp 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 tsp peanuts