Crock Pot Curry Chicken

This is the EASIEST meal EVER.  You can’t get much easier than chopping up a few veggies and throwing some ingredients into a pot to cook for 8 hours.  I forgot how much I love a crock pot!   Seriously, there’s nothing better than walking in the house, forgetting you threw all this food in a crock pot that morning, and smelling dinner already cooked!  And… it’s super healthy!

Here’s what you’ll need:

2 lbs chicken breast or thighs, skinless and boneless

3/4 cup coconut milk

1 – 6oz can organic tomato paste

3 garlic cloves, minced

1 tbsp ground ginger

4-6 tbsp curry powder

2 bell peppers, chopped into 1 inch cubes

1 onion, thinly sliced

salt and pepper to taste

1 – 32 oz box chicken stock (all natural, no MSG)

Directions:

ingredients

1.  Whisk together coconut milk, tomato paste, garlic, ginger, and curry.  Pour into crock pot.

2.  Add onions and peppers to pot.  Lay chicken on top of veggies.  Pour chicken stock on top of chicken and completely cover it.  I used the whole box of stock.

shredded chicken

3.  Cover and cook for 6-8 hours on low or 4-5 hours on high.  About an hour before I was ready to serve, I pulled the breasts out and shredded them with two forks, then put the shredded chicken back in the pot.

shredded chicken in pot

4.  This meal would be delicious served on top of rice, but because today wasn’t a cheat day, we had a side of haricot vert!

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