SLOW COOKER COCONUT CURRY CASHEW CHICKEN==Ingredients: 3 boneless skinless chicken breasts, 1 red pepper, 2 small potatoes, ½ white or yellow onion ==SAUCE== 2 c chicken broth 2 c unsweetened coconut milk, 3 T yellow curry powder, 1 t cumin, 1 t of salt, ½ t cayenne pepper, optional: corn starch slurry cashews, cilantro, cooked rice for serving====
We LOVED this Slow Cooker Mango Salsa Chicken — it’s the perfect mix of sweet and spicy and great in tacos, quesadillas, salads, on top of rice or in a sandwich! Also freezer friendly before AND after cooking!
Spanish chickpea and spinach stew. I used this recipe more as a guide. Here is what I did to get ~6-7 large servings. 1.5 cups of brown rice in the rice cooker, 3 cans of chickpeas, one large can of crushed tomatoes, one large onions (would have done more if I had more), 6 cloves of garlic, 1/2 can tomato paste, a shit ton of spinach, a small can of tomato sauce, 2 cups of chicken broth, and the spices listed on the recipe to taste. Very good!