I am always looking for easy recipes I can make ahead of time. You can put this together the night before and then turn the crock pot on low all day. Whether you’re out working all day and want to come home to a ready-to-eat meal, or the evenings find you too tired to cook after another exhausting day in quarantine, this recipe will help you get a healthy, comforting meal on the table.
The coconut milk in this recipe makes it stand out from other dishes. My whole family loved it!
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, deseeded and diced
- 4 cloves garlic, minced and to taste. I used the jarred garlic that is already pre-minced.
- 2 tsp cumin
- 1 ½ tsp chili powder or to taste. I use sparingly because my kids hate spice. I added more in for adult servings.
- 1 ½ tsp dried oregano
- ½ tsp paprika
- 1 tsp salt or to taste
- black pepper to taste
- 2 cups stock or broth
- 1 cup full-fat coconut milk or 1 cup plain yogurt (not Greek). I have only made with the coconut milk.
- 1 tbsp lime juice. I always think fresh is better if you have some limes laying around.
- 2-3 handfuls baby spinach, roughly chopped
- Optional- Rice or Quinoa
- Optional Garnish:
- 1/3 cup fresh cilantro chopped
- Avocado, chopped
Slow Cooker Instructions
- Add chicken, oil, onion, peppers, garlic, spices and broth to your slow cooker. Stir to combine
- Cover and cook until the chicken is cooked through, about 4 hours on HIGH or about 6 hours on LOW. Note, I am gone longer than 6 hours and this was totally fine after being on low for about 9 hours.
- Once the chicken is done cooking, carefully remove it from the slow cooker. Chop or shred it and return it to the slow cooker.
- Stir in coconut milk or yogurt, lime juice and spinach. Stir to combine and let the spinach wilt in the hot soup for a few minutes.
- Taste and add extra salt or pepper if desired.
Enjoy warm with quinoa, rice or on its own. Top with cilantro or avocado, if desired.
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