Crockpot Curry Chicken

CROCKPOT CURRY CHICKEN

INGREDIENTS

CROCKPOT CURRY CHICKEN

1. 16 oz. chicken breast

2. 1 tablespoon minced garlic

3. 1 15-oz. can full-fat coconut milk

4. 3 tablespoons green curry paste

5. 1/2 teaspoon garlic powder

6. 1/8 teaspoon salt

7. 2 tablespoons lime juice (more for topping)

8. 1/2 teaspoon chili powder

9. 2 tablespoons Thai basil, fresh (or regular basil)

10. salt and pepper to taste

PEPPERS AND ONION

1. 1 large green pepper, sliced

2. 1 large red pepper, sliced

3. 1/2 red onion, sliced

4. 1–2 tablespoons coconut oil

5. salt and pepper, to taste

BROWN RICE

1. 1 cup brown rice

2. 2 cups water

INSTRUCTIONS

CROCKPOT CURRY CHICKEN

1. Place chicken breast and minced garlic in a slow cooker. Turn to high and let cook on high for 2-4 hours or on low for 6-8 (depending on how strong your slow cooker is). We suggest cooking your chicken on low for maximum tenderness.

2. Once cooked all the way through and tender, remove and shred chicken with 2 forks. Then, place back into slow cooker.

3. Add the rest of the curry chicken ingredients and mix until combined. Let cook for 20-30 more minutes to thicken.

PEPPERS AND ONIONS

1. Slice 1 large green pepper and 1 large red pepper into thin slices. Then slice 1/2 a red onion.

2. Heat 1-2 tablespoons of coconut oil in a large saucepan over medium/high heat. Then, add in sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren’t soggy. Season with salt and pepper.

BROWN RICE

1. Place 1 cup of brown rice and 2 cups of water in a medium pot. Turn to high and bring to a boil. Then, turn heat to low and cover. Let simmer for 20-25 minutes or until all water has evaporated.