This dish is super simple to throw together yet packs a ton of flavor from the coconut milk and spices, your house will also smell like HEAVEN all day while it cooks.
To make this #dinnerdoneby9am I throw everything but the peas and toppings in the slow cooker in the morning, walk away for 5-6 hours, then add the peas and keep warm until serving.
-1 can coconut milk
-1 onion, thinly sliced
-3 cloves garlic, minced
-4 Tbsp honey or sugar
-1 Tbsp garam masala
-1 Tbsp chili powder
-1/2 Tbsp cumin
-1 Tbsp turmeric
-2 tsp salt
-1/4-1/2 tsp cayenne pepper
-2 lbs boneless skinless chicken breasts
-1 c frozen peas
-optional toppings; cilantro, and lemon or lime wedges for squeezing
Slow Cooker
Combine coconut milk through cayenne in a greased slow cooker, stir well. Add chicken, turning to coat. Cook on low for 5-6 hours, until meat shreds easily with 2 forks. Shred meat in slow cooker. Stir in peas, and cook an additional 30 minutes, then serve, or set to warm until serving. Serve over rice or cauliflower rice with desired toppings.
Pressure Cooker
Place coconut milk through cayenne in pressure cooker, stir. Add chicken, turning to coat. Cover and seal lid. Cook on manual, at high pressure, for 20 minutes. Quick release pressure. Shred chicken in pot using 2 forks. Stir in peas, cover and turn to warm for 5 minutes. Serve.
