This was way too spicy for me, but Brandon loved it. This is the exact recipe from the blog, but I would maybe only put to chicken breast in next time and maybe double the veggie's.
3 boneless, skinless chicken breasts (I added these whole and shredded after)
1 red pepper, seeded and thinly sliced (use 2 next time)
2 small potatoes, peeled and chopped, (use 3 next time?)
1/2 white or yellow onion, chopped
sauce
2 1/2 cups chicken broth
1 14oz can coconut chicken
3 tbsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper or to taste (I could barely eat this because it was too spicy for me, so I might leave this out altogether next time and see if I can handle it)
cashews, cilantro, rice for serving
Add chicken, peppers, potatoes, and onions to the slow cooker. Whisk broth and spices together. Pour over chicken. LEAVE COCONUT MILK OUT UNTIL THE END. Add it about 10-15 minutes before serving. Add cashews and freshly chopped cilantro.
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