Crockpot Chicken Curry Stew

I had no idea what I was going to make for dinner tonight. I threw together a crockpot meal on a whim and it turned out really good!

I used carrots, bell peppers, broccoli florets plus the stem, butternut squash chicken, curry powder, a can of coconut milk, lime zest, cilantro, salt, pepper, a whole dried cayenne pepper, garlic oil, and ginger. It turned into a really tasty coconut curry chicken stew. I topped it with fresh cilantro and chives! Delicious! If you’re interested in trying it yourself, here’s the recipe! Enjoy!

• 2 chicken breasts
• ½ tsp sea salt
• ¼ tsp pepper
• ½ tsp ground coriander
• ¼ tsp ground ginger (I used dried Chinese ginger)
• 2 tsp curry powder
• 1 Tbs Coconut Aminos
• 1 Tbs homemade garlic oil
• 1 Tbs fresh cilantro, chopped
• 3 carrots, chopped
• 1 bell pepper, chopped (I used yellow)
• 1 head of broccoli, chopped. I also used the stem, peeled and chopped
• 1 cup of butternut squash, chopped
• 1 can of coconut milk (I like the Trader Joe’s brand because it doesn’t have added thickeners)
• 1 dried cayenne pepper (I had to squish it around towards the end to get the spice and heat into the stew. I’m sure you could use ground cayenne pepper instead, and just season it to your preferred spice level)
• Zest of 1 lime

Add all ingredients to a crockpot and cook on low for about 5 hours. Once cooked, shred the chicken right in the pot. I topped mine with chopped cilantro and chives. Yum yum! =)