It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CROCKPOT COCONUT CHICKEN & VEGETABLES !
This time I’ve giving you something brand spanking new, just created the other day when I was feeling the need for something different. AKA the ingredients for the meal I was going to prepare were missing from my kitchen 🙂 , so I winged it. Husband agreed that it was an interesting combination of flavors, but made for a tasty meal he’d eat again. Seal of approval! LOL I love that it all goes into the crockpot. Next time, I’ll skip the potatoes and try over rice. When I do that, I’ll add some unsweetened coconut to the serving bowl for even more coconut flavor. Then, I’ll have two different recipes!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 646 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CROCKPOT COCONUT CHICKEN & VEGETABLES
4 large chicken breasts (1-½- 2 pounds, each cut into thirds)
1 can diced tomatoes
3-4 chunked potatoes, rinsed*
1 cup chopped carrots
1 can coconut milk (unsweetened)
1 cup chicken broth **
1 T. Italian seasoning
2-3 T. dried onions
½ tsp. Old Hickory smoked salt
1 tsp. (heaping) minced garlic
1 can spinach, drained
Place chicken in bottom of large crockpot. Sprinkle with Italian seasoning so it’s lightly covered. Add dried onions, tomatoes, potatoes, chicken broth, carrots, garlic, and smoked salt, everything except for the spinach. Mix well.
Cook on high 5-6 hours. About 1 hour before serving, taste to see if it needs more salt. Check the potatoes and carrots for tenderness. Add spinach and stir. Finish heating until ready to serve.
* I prefer to leave the potato peels on for added nutrients. Just cut out the bad spots, and then chop or dice. If preferred, leave out the potatoes and make rice instead. Then, garnish the rice mixture with unsweetened coconut for more coconut flavor.
** If making chicken broth with bouillon, don’t add salt (to taste) until almost ready to serve.