I made this last week for my parents when they were watching our kiddos on Date Night, but never got around to snapping a photo of it. My husband tried one bite on the way out the door and was impressed, so we finally got around to making it again tonight. I love this recipe because the spices give it a perfect amount of flavor, but it’s extremely healthy for you! I found the original recipe on Slender Kitchen and tweaked it very slightly.
I put this on top of 1 cup of Gluten Free Rotini, but you could put it on top of a brown rice or even mixed / stirred veggies. This is a REALLY versatile recipe so feel free to change it up or experiment! You could add in additional seasonings to make it spicier or sweeteners, like brown sugar, to make it a bit sweeter. I skipped that to keep the recipe healthier 🙂
Makes about 6 servings!
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Ingredients:
- 2 Pounds Boneless Chicken Breast
- 14 oz Can Light Coconut Milk
- 2 Cups Basil
- 1 Tbsp Chopped Ginger
- 3 Garlic Cloves
- 2 Limes
- 1 Tsp Cumin
- 1 Tsp Curry
- 1 Tsp Himalayan Salt
- 1 Tsp Black Pepper
- 1/2 Tsp Cinnamon
Directions:
Turn crockpot on LOW and place chicken into Crockpot. I placed the full breasts in but you could also chop them up a bit.
Mix all ingredients in a bowl with a whisk, and pour over the chicken.
Cover and leave for 4 – 6 hours, or until chicken is fully cooked.
Serve with your desired side!
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21 Day Fix Conversion
Chicken Only, does not include any side
- 1Â Red
- 1Â Yellow
- 1/2 Green
