You don’t have to tell us twice. We love this little number as much as you do. Set it and forget it? Bring it on.
Double bonus is when crockpot recipes are easy, flavorful AND healthy. You’ve pleaded and begged for more PN friendly crockpot recipes in our program and we did it! Prescribe 20 has it’s very own mini crockpot eCookbook. Hooray! Here’s a little teaser!
Brazilians seem to know how to live the good life, especially when it comes to their rich and creamy stew dishes. This is one of our favorites and uses ingredients you often have on hand. The black beans will break down to help thicken the stew. Make ahead tip: this stores great in the fridge for 3-4 days, and freezes very well.
¾ cup full-fat coconut milk
2 tablespoons tomato paste
3 garlic cloves, peeled and minced
1 tablespoon ground ginger
5 tablespoons curry powder
¼ teaspoon red pepper flakes
Sea salt to taste
Ground pepper to taste
2 red bell peppers, seeded and chopped
1 yellow onion, thinly sliced
1 can black beans, rinsed and drained
2 pounds organic boneless, skinless chicken thighs or breasts (your choice)
1 ½ cups chicken broth
- In the slow cooker, add in the coconut milk, tomato paste, garlic, ginger, curry powder, red pepper flakes, salt and pepper and whisk together.
- Mix in the peppers and onions, then add in the chicken, beans and and broth. Mix all ingredients together so the chicken is completely coated.
- Cover and cook at low for 6-8 hours or high for 4-5 hours.