Ingredients
Prep
- 3 boneless chicken breast
- 2 potatoes
- 1 C frozen pepper and onion blend
- 3 T curry powder
- 1 t cumin
- 1/2 t cayenne pepper or to taste
- salt and pepper to taste
- 3 T water
- 2 T cornstarch
On Cooking Day
- 2 C unsweetened coconut milk
- 2 C chicken broth
- 1 bag frozen rice steamers
- 1 C cashews for garnish
- 6 C salad greens
Instructions
To Assemble
- Cut chicken and potatoes into bite-sized chunks and add to large zipper bag. Add chicken and potatoes and next 5 ingredients to bag. Zip to seal and squish to coat.
- Mix water and cornstarch in small bowl with lid.
To Cook
- Pour chicken mixture into slow cooker along with coconut milk and chicken broth. Cook on low for 4-6 hours. Add cornstarch mixture to slow cooker and cook on high for an additional 30 minutes.
- Cook rice according to package directions and serve with salad. Sprinkle with cashews.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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