Crockpot curried coconut chicken

Name: Crockpot curried coconut chicken
Total time: 1800 s
Cuisine: American
Ingredients: 1 whole chicken skinned and cut up; 1/2 large butternut squash cubed; 6 white cap mushrooms sliced; 5 carrots peeled and chopped; 1 medium yuca peeled and cubed; 1/2 can tomato paste; 1 can coconut milk; 1/2 tbsp garlic powder; 1/2 tbsp onion powder; 1/4 tsp ground nutmeg; 2 tsp dried cilantro; 1/2 tsp ground ginger; 1/2 tsp ground cumin; 1 tbsp ground pink himalayan salt; 1/4 tsp cayenne pepper; 2 tbsp curry powder; 2 tbsp oil of choice. I used grapeseed oil

regilmt1 @cook_3763517

You can serve over brown rice or eat as is!

regilmt1 @cook_3763517

You can serve over brown rice or eat as is!

Saved

Ingredients

30 mins

1whole chicken skinned and cut up
1/2large butternut squash cubed
6white cap mushrooms sliced
5carrots peeled and chopped
1medium yuca peeled and cubed
1/2can tomato paste
1can coconut milk
1/2 tbspgarlic powder
1/2 tbsponion powder
1/4 tspground nutmeg
2 tspdried cilantro
1/2 tspground ginger
1/2 tspground cumin
1 tbspground pink himalayan salt
1/4 tspcayenne pepper
2 tbspcurry powder
2 tbspoil of choice. I used grapeseed oil

Saved

Steps

30 mins

1

Pan sear chicken in 2 tbsp oil of choice until brown
2

Pour coconut milk, seasonings, and tomato paste in crockpot, stir until blended well and set to high.
3

Peel and cut vegetables into large cubes and place in crockpot. Stir until wet
4

When chicken is browned on all sides, place in pot along with oil drippings, stir until wet, and turn setting to low.
5

Cover and leave for 4 hours. Check, stir, and leave again for another 4 hours.
6

Serve and enjoy!