Clean Eating: Easy Crock-Pot Thai Chicken

Okay, so I really like this recipe.

It's easy and yummy, and it is a healthy Thai dish.

The last time I made Thai… It was not. 

But, I wish it had a little more flavor,

I'll have to try and add some more spices or something next time.

Any suggestions?

Also, this makes a lot, so I froze half of it for later. :)

INGREDIENTS

1 C unsweetened Almond Milk

1 Tbs Apple Cider or White Vinegar

Juice of 1 Lemon

2 Tbsp. Cumin

2 tsp. Curry

2 tsp. Ground Cinnamon

1 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

1 Tbsp. Garam Masala

2 tsp. Chili Powder

1 tsp. Coriander

2 tsp. Ground Ginger

2 (15oz.) Cans Light, Unsweetened Coconut Milk

5 Large boneless, skinless Chicken Breasts

1(6oz.) Can Tomato Paste (no sugar added)

1 (28 oz.) Can Diced Tomatoes (no sugar added)

Fresh Cilantro for Garnish if desired

STEP 1

Put all ingredients into Crock Pot and mix.

STEP 2

Cook on high for 4-6 hours until cooked thoroughly, stirring occasionally.

STEP 3

Once cooked Shred chicken and serve over Brown Rice or Quinoa

Recipe From: The Gracious Pantry