Slow Cooker Thai Curry Chicken

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts, boneless

• Produce

  • 1 Cilantro
  • 4 Garlic cloves
  • 1 tbsp Ginger
  • 1 Lime
  • 1 Onion
  • 1 Scallions

• Canned Goods

  • 1 14-ounce can Coconut milk, full-fat

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Coconut palm sugar
  • 2 tbsp Curry powder
  • 1 Pinch Red pepper flakes
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tsp Sesame oil

Found on lexiscleankitchen.com

Description

Ingredients

• 1 onion, sliced
• 1 14-ounce can full-fat coconut milk
• 1 tablespoon fish sauce
• 1 lime, juiced
• 1 teaspoon sesame oil
• 4 garlic cloves
• 1 tablespoon minced ginger
• 2 teaspoons coconut palm sugar
• 2 tablespoons curry powder
• Pinch red pepper flakes, more to taste
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 1/2 pound boneless chicken breasts
• Cilantro, for serving
• Chopped scallions, for serving

Directions

• Place sliced onion in the bottom of the insert of your slow cooker. Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine. Add in chicken and mix to coat. Set on high for 4 hours. When done, shred with two forks. Serve over white rice or cauliflower rice, garnish, and enjoy.