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Ingredients
- 4 boneless skinless chicken breasts or thighs
- 3 medium potatoes, peeled and chopped
- 1 medium onion, sliced
- 1 pkg fresh baby spinach
- 1 can (14 ounce size) coconut milk
- 1 cup chicken stock
- 2 TBSP curry powder (omit if using curry sauce)
- 1 serving of S&B golden curry sauce mix, med hot
- 1 teaspoon hot pepper sauce (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Step 1
Place potatoes and onion in crockpot. Top with chicken breasts/thighs.
Combine coconut milk, broth, curry powder or sauce,& pepper sauce if desired, salt and pepper in medium bowl. Pour over chicken. Cover; cook on LOW 6 to 8 hours. About 30 minutes before serving, add spinach to crock- pot.
Top with chopped basil at serving
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