6cupsveggieschopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
14ozcoconut milkfull fat
1cupcrushed tomatoesor tomato sauce
1cupwaterfor a thicker, curry-like sauce, omit the water
Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
Stir in the coconut milk, and crushed tomatoes. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon and cayenne pepper. Add the water. Stir to combine everything.
Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
If the you want it more like a curry and less like a soup, omit the 1 cup of water above. You can also remove the lid from the crock pot for the last hour of cooking so some of the moisture evaporates.
Season to taste with salt.
Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.