My girlfriends are a huge source of inspiration for me when I cook now. They are rocking moms looking for quick, nutritional meals for their families. My friend Allie, at BodyFit by Kelly, was saying that she hates those crockpot meals where you have to do a bunch of stuff first, like brown the meat, etc. She likes the toss it all in and go kind. So, that was a factor for me in making this meal. I am a huge fan of Thai food. (Chinese too if you couldn’t tell by my recent posts.) This recipe has a warm hearty feeling that is great for fall.

2 lb chicken
¼ cup basil, fresh, coarsely chopped
1 cup carrots, shredded
4 cloves garlic, minced
2 tbsp ginger
1 cup mushrooms, chopped
¼ cup onion, diced
1 red bell pepper, diced
1 can coconut milk, full fat
1 ½ cup chicken broth
2 tbsp red curry paste
2 tbsp fish sauce
2 tbsp lime juice
½ ground pepper, fresh
1 tsp olive oil

1. Place chicken in bottom of crockpot. Toss all the veggies on top. Add the liquids and spices.
2. Use a spoon to stir everything around. (Don’t worry if it isn’t completely covered by the liquid, the chicken will release some water in the cooking process.)
3. Cook on low for 6 hours.
4. Once done, use a large spoon and break apart the chicken.
5. Serve.