Easy Chicken Curry Slow Cooked

Slow roasted chicken curry and vegetables

• Ready In: 5 hrs 10 mins
• Serves: 4

Ingredients

• 1 (11 ounce) bottle  trader joes thai red  curry sauce
• 3  chicken breasts
• 1  eggplant
• 1  cup chicken broth
• 4  small yellow potatoes
• 1  sliced carrot
• 1  tablespoon basil
• 1⁄2  chopped onion
• 1  cup frozen green beans
• 1  tablespoon coconut oil

Directions

1. Wash and chop vegetables, add to pot.
2. Cube chicken and place in pot.
3. pour sauce, oil, broth, and seasonings over mixture.
4. Set on high for 4 hours or low for 8. Serve with rice if desired. I like brown rice or coconut rice with this. Add Sirracha to taste, or add a small jalapeño. This is good with the green or yellow curry flavor too. You can substitute any protein you like for the chicken, I often make this with tofu. A squeeze of fresh lime is also delicious. I add bell pepper, a can of bamboo, a few peanuts, or raisins to this as well sometimes.