Description
This recipe is part of our S Crockpot Chicken Ideas of the original Trim Healthy Mama book, pages 314 & 315. This is a multiple-serve recipe.
Ingredients
Instructions
- Along with chicken, throw in contents of 1– 2 cans of full-fat coconut milk, red or green Thai curry paste or curry powder, sea salt, black pepper, and lots of non-starchy veggies like broccoli and cauliflower florets, onion, cabbage, and red peppers.
Note
Recipe Notes
Note From Page 313 of Trim Healthy Mama:
- Chicken breasts can often be dry and unappealing. The crockpot changes all that. All moisture is retained, and the slow way of cooking helps marinate seasonings and flavors into the meat.
- Depending on the sauce accompanying the chicken breasts, they can be easily morphed into either E or S category since the breast of chicken is very lean.
- Frozen tenderloins can be placed in the crockpot in the morning and they’ll be soft and ready by evening. Regular sized chicken breast sizes should be thawed first or started on low the night before.
- You can leave the tenderloins or breasts whole. By evening, when they’re ready, they will easily pull apart into much smaller pieces by using a couple of forks.
