Crockpot Curry Chicken & Veggies

Ingredients

• 24 oz chicken thighs (boneless skinless)
• 1 13.5 oz unsweetened organic lite coconut milk
• 2 tbsp coconut oil
• 1 small onion (cut in half and sliced lengthwise)
• 1 Jalapeno (chopped seeds removed )
• 1 tbsp garlic (chopped)
• 1 tbsp ginger (grated)
• 1 tsp sea salt
• 1 tbsp curry powder
• 2 tsp Tapioca Starch
• 1 tbsp lime juice (juiced)

Instructions

1. 1

   Place the chicken in a slow cooker and pour the coconut milk over the top. Place the lid

2. 2

   on the slow cooker and turn the heat to medium for an 8 hour cook time, or high, for a 4

3. 3

   hour cook time.

4. 4

   One hour before the chicken is finished cooking, place the coconut oil in a saute pan and

5. 5

   melt over medium/high heat. Add the onion and jalapeno to the pan and saute for 3-4 minutes, or until onion begins to soften. Add the garlic, ginger, salt, curry powder, and tapioca starch. Stir into the vegetables until coated and saute for another 30 seconds.

6. 6

   Add the vegetables to the slow cooker and gently stir in until combined. Let curry cook for another 45 minutes to an hour. Liquid should thicken slightly in this time. Taste the curry and add salt and pepper, as needed. Lightly shred the chicken.

7. 7

   Optional LOAD UP THE VEGGIES add Celery, Carrots

8. 8

   Add the lime juice and basil to the curry and stir until leaves are distributed through the curry.

9. 9

   Optional Serve hot over cauliflower rice. I added Asparagus and Turnip into the crockpot to load it with Veggies vs serving on Cauliflower Rice!