Slow Cooker Apricot Curry Chicken

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 2 Apricots
  • 1 Basil, fresh
  • 3/4 cup Dried apricots
  • 3 cloves Garlic
  • 2 tsp Ginger, fresh
  • 1/2 White onion, large

• Canned Goods

  • 1/2 cup Chicken stock
  • 1 can Coconut milk, full-fat
  • 1 tbsp Green curry paste

• Baking & Spices

  • 1 tbsp Arrowroot powder or cornstarch
  • 1 tbsp Curry spice

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Pistachios

Found on wholesomelicious.com

Description

Ingredients

• 1.5 lbs chicken breast
• ½ large white onion, or 1 small white onion, chopped
• 2 tsp fresh ginger, minced
• 3 cloves garlic, minced
• 2 apricots, deseeded and cut (or use ½ cup apricot preserves off season)*
• 1 tbsp green curry paste
• 1 tbsp curry spice
• 1 can full fat coconut milk
• 1 tbsp apple cider vinegar (or white vinegar)
• ½ cup chicken stock
• 1 tbsp arrowroot powder or cornstarch
• ¾ cup chopped dried apricots
• ½ cup pistachios
• Fresh basil for garnish

Directions

• Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion.
• In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, ½ of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
• Cook on low for at least 4 hours, but up to 6 hours or until chicken can easily be shredded with a fork. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water, then place inside slow cooker and cook for another 15 minutes.
• Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.