Prep time-30 minutes
Cook time-8 hours
Serves 8
1 tbsp olive oil
2 tbsp coconut oil
2 tsp minced garlic
½ tsp ginger
1/3 cup chopped red onion
½ tsp ground pepper
1 tsp ground cumin
1 tsp ground coriander
1 ½ tsp ground turmeric
1 ½ tsp salt
2.5 pounds boneless, skinless chicken breasts cut into large chunks
2 cans coconut milk, chilled
2 tbsp tapioca starch
4 cups mixed vegetables (broccoli, carrots, peppers, etc)
Cauliflower rice (see recipe below)

In a frying pan, heat the olive oil and coconut. Add the garlic, ginger and red onion. Cook for 3-4 minutes, and then add the peppers, cumin, coriander, turmeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to
get coated with the spice mixture.

Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coconut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut
cream that you set aside and mix well. Add this to the crockpot.

Cover this crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.

Serve over cauliflower rice, if desired