Slow Cooker Mango Chicken Curry


Whisk together coconut milk, mango juice, ginger, curry and salt in the bottom of a 7 quart slow cooker. Stir in the sliced carrots


Place the chicken breasts in the milk mixture and spoon the sauce over top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours


Remove the cooked chicken from the slow cooker onto a plate and cover


In a separate small bowl, whisk together the tapioca starch with 8 tsp of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.


Once the sauce is thickened, shred the chicken up and stir it back into the slow cooker.


Divide between 4 bowls, serve with rice, cubed mango, cilantro and green onion. DEVOUR!

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