Ingredients
| 1 | onion, sliced |
| 4 | frozen chicken breasts (2 pounds) |
| 1 | mango, cubed or 1½ cups frozen mango cubes |
| 1 1/2 | cups cubed butternut squash, frozen works best |
| 1 | 14-ounce can coconut milk |
| 1 | 4-ounce jar red curry paste |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground turmeric |
| 1 | 5-ounce bag fresh spinach or kale |
| 2 | cups cooked rice, wild rice works well |
| 1 | skinless, seedless roasted red pepper, diced |
| 2 | limes, cut in half (2-3) |
Instructions
Spread slow cooker with desired oil. Layer floor of slow cooker with onion slices. Layer frozen chicken breasts over onion slices. Place mango (if using fresh, add core for flavor) and squash on top of chicken. In a separate container, stir together coconut milk, curry paste, salt, ginger and turmeric then pour over slow cooker mixture. Cover slow cooker and cook on high for 4 hours or low for 6-8 hours. Using two forks, shred chicken. To serve: Fill bowls with spinach or kale. Using an ice cream scoop, place rice on top of spinach. Pour chicken mixture over rice and add red pepper to the top. Squeeze lime over all. Serves 4-6
