Ingredients
The following ingredients have 4 Servings
- 1 cup almond milk ((unsweetened))
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 2 tbsp. ground cumin
- 2 tsp. ground cinnamon
- 2 tsp. curry powder
- 1 tbsp. garlic powder
- 2 tbsp. onion powder
- 1 tbsp. garam masala
- 2 tsp. chili powder
- 1 tsp. ground coriander
- 2 tsp. ground ginger
- 30 0z. canned light coconut milk ((unsweetened))
- 2 ¼ lb. chicken breasts ((boneless, skinless))
- 28 oz. canned diced tomatoes ((no sugar added))
- 6 oz. tomato paste ((no sugar added))
- fresh cilantro (for garnish - optional)
Instruction
- Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.
- NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.
