Equipment
- Medium mixing bowl
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can coconut milk
- ½ cup sunbutter (or pumpkin puree, if your family has a seed allergy)
- juice of two limes
- ½ tbsp grated ginger
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 2 tsp yellow curry powder
- 1 tsp garam masala
- ¼ tsp red pepper flakes
Instructions
- Place chicken thighs in slow cooker or freezer bag.
- Combine remaining ingredients in a medium mixing bowl and stir to combine.
- Pour over chicken, coating on all sides.
- Set slow cooker to low for 4-6 hours or until a meat thermometer reads 165 degrees.