Crockpot Coconut Ginger Curry Chicken

This crockpot recipe originally

 called for a lot of prep work, pre cooking, etc. 

I'm not into that when I'm using a crockpot....

so I added (almost) all ingredients at once and it turned out great. 

It serves a lot of people! 

I made this for our "small group" of 12. If making it for fewer people, 

consider halving the recipe.

Ingredients: 

4 cloves garlic, chopped

2 inch piece fresh ginger, roughly chopped

1 onion, quartered and roughly chopped

1 red bell pepper, cut into chunks 

2 handfuls sugar snap peas, ends trimmed

1 can baby corn, drained

3 T olive oil

2.5 lbs boneless skinless chicken breasts 

2 cans lite coconut milk

1/2 t pepper

1 t cumin

1 t ground coriander

1.5 t ground turmeric

1 t salt

Directions: 

Set baby corn, snap peas, and red bell pepper aside.

Add all other ingredient to crockpot and stir thoroughly. 

Cook on low 4-6 hours. 

Add bell pepper and corn with 1 hour cooking time left. 

Add snap peas for last 15 minutes of cooking time. 

Serve over brown rice or quinoa.
Garnish with green onion, cilantro, or crushed peanuts. 

enjoy :)