Crockpot Coconut Chicken

My mom and sisters are out here in CA with us to meet Christian… My youngest sister has a ton of allergies, one of which is nuts, so we had to make sure that all of the nuts were out of the house before they got here. And believe it or not, coconut is a nut. So, we broke out the coconut and made something delicious.

What You’ll Need…

4 Chicken Thighs (Bone in, skin on, completely frozen.)

2 16oz Cans Coconut Milk

½ Cup Sweetened Shredded Coconut

3 Carrots (Chopped)

1 Cup Frozen Peas

1 Handful Mushrooms (Sliced)

Place the chicken in the bottom of your crock-pot and cover with the coconut milk and shredded coconut. Put the lid on, turn it to high and allow it to cook for 3 hours.

After three hours chop and add the vegetables and allow everything to cook for an additional 2 hours.

After 2 hours turn off the heat, spoon into bowls, and enjoy!

(Sadly there is not picture because my phone did not save it.)