Name: Crock Pot Coconut Chicken and Cauliflower Rice Stew
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Ingredients: 4 large carrots, chopped into thick chunks; 2 tablespoons ginger paste (or peeled and grated fresh ginger); 1 lb boneless, skinless chicken breasts, chopped into thick chunks; 1 red bell pepper, diced; 1 onion, diced; 1 15-ounce package frozen pre-diced butternut squash; 2 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 cup light coconut milk; 4 cups chicken broth; 12-ounces riced cauliflower; 1 large bunch fresh cilantro, chopped; Juice of one lime (optional)

Ingredients

Scale

4 large carrots, chopped into thick chunks
2 tablespoons ginger paste (or peeled and grated fresh ginger)
1 lb boneless, skinless chicken breasts, chopped into thick chunks
1 red bell pepper, diced
1 onion, diced
1 15-ounce package frozen pre-diced butternut squash
2 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup light coconut milk
4 cups chicken broth
12-ounces riced cauliflower
1 large bunch fresh cilantro, chopped
Juice of one lime (optional)

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Instructions

Place chicken in bottom of slow cooker, top with carrots through chicken broth and stir everything together. Cook on high for 4 hours (or low for 7–8 hours).
Stir in cauliflower rice and allow to cook for another 30-45 minutes, until cauliflower rice is tender.
Top with chopped cilantro and a squeeze of lime juice, if desired.