A very easy and simple, but extra delicious crockpot meal.
This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!
The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!
I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.
Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.
If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables
Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.
I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!