2 lbs boneless, skinless chicken breasts or thighs
1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes)
1 medium yellow onion, chopped
1 jalapeno, thinly sliced
1 bunch fresh basil, torn just before adding in
Optional: cilantro, fresh basil and lime, to serve
1
Place all the ingredients, except for the basil, into your crock pot and stir together well. Set to cook on high for 4 hours or low for 6 hours.
2
Once done, take two forks and shred the chicken and stir in ¾ of the bunch of basil, stir to combine and set to warm setting and let it sit while you prepare the rice, cauliflower rice or sprouted quinoa to serve.
3
Top with a little cilantro, lime and more fresh basil.
NOTES:
If you cannot find evaporated coconut milk (do not mistake this for condensed!) then replace with another can of LIGHT coconut milk.
If you do NOT use evaporated coconut milk, add the coconut sugar. Otherwise, omit.
2 lbs boneless, skinless chicken breasts or thighs
1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes)
1 medium yellow onion, chopped
1 jalapeno, thinly sliced
1 bunch fresh basil, torn just before adding in
Optional: cilantro, fresh basil and lime, to serve
Directions
1
Place all the ingredients, except for the basil, into your crock pot and stir together well. Set to cook on high for 4 hours or low for 6 hours.
2
Once done, take two forks and shred the chicken and stir in ¾ of the bunch of basil, stir to combine and set to warm setting and let it sit while you prepare the rice, cauliflower rice or sprouted quinoa to serve.
3
Top with a little cilantro, lime and more fresh basil.
