Spicy Coconut Chicken - Slow Cooker
6-8 chicken thighs
5 garlic cloves
1 c light coconut milk
1 c chicken broth, low sodium
1 tsp hot curry powder
1 tsp salt
2 tbsp lime juice
1. Using a food processor, dice together the garlic, jalapenos, curry and salt.
2. Add the coconut milk and 1 tbsp lime juice to the food processor and mix together. Then add the chicken broth (if using a small food processor, only add enough chicken broth to get almost to the top of the food processor without overfilling it).
3. Spray the slow cooker before placing the chicken thighs inside. Pour the marinade over the chicken thighs. Cook on low for 4 hours, stirring with a spoon every few hours.
4. Stir in remaining 1 tbsp lime juice before serving
Note: You want enough liquid to cover the chicken. If necessary, add more chicken broth.