3 lbs boneless, skinless chicken breasts or thighs
1 medium yellow onion, sliced
6 cloves garlic, sliced
1 oz piece of ginger, peeled and sliced into discs
2 tsp coconut aminos
1 ½ tsp fish sauce
2 ½ tsp sea salt
2 ½ tsp ground cumin
2 ½ tsp ground turmeric
1 ½ tsp ground coriander
¾ tsp ground nutmeg
¼ tsp allspice
2 cups full fat coconut milk
5 large carrots, peeled and julienned
2 cups broccoli florets
½ cup frozen peas, thawed
½ cup cashew pieces, toasted (optional)
chopped fresh cilantro, for garnish (optional)
1
Toss the chicken with the onion, garlic, ginger, coconut aminos, fish sauce, salt, and all of the spices.
(make ahead tip: complete this step and refrigerate for up to 2 days or freeze for up to 3 months and thaw overnight in the refrigerator, before continuing)
Add to a slow cooker, cover, and cook on high for 2 hours or on low for 4 hours.
Discard the ginger pieces and liquid, remove the chicken, and shred with 2 forks. Return the chicken to the slow cooker.
Add the coconut milk, carrots, broccoli, and peas, and continue cooking for 1 hour on high or 2 hours on low, until the vegetables are crisp-tender.
Serve with toasted cashew pieces sprinkled over the top and cilantro, if desired.
Ingredients
3 lbs boneless, skinless chicken breasts or thighs
1 medium yellow onion, sliced
6 cloves garlic, sliced
1 oz piece of ginger, peeled and sliced into discs
2 tsp coconut aminos
1 ½ tsp fish sauce
2 ½ tsp sea salt
2 ½ tsp ground cumin
2 ½ tsp ground turmeric
1 ½ tsp ground coriander
¾ tsp ground nutmeg
¼ tsp allspice
2 cups full fat coconut milk
5 large carrots, peeled and julienned
2 cups broccoli florets
½ cup frozen peas, thawed
½ cup cashew pieces, toasted (optional)
chopped fresh cilantro, for garnish (optional)