2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 C chicken broth
1 onion, diced
1 Tbsp minced garlic
1 Tbsp minced ginger
1 tsp salt
1 tsp turmeric
1/2 tsp curry powder
1/2 tsp ground cardamom
1/4 tsp cinnamon

8 oz mushrooms, diced
1 red bell pepper, diced
1/2 C cilantro, chopped
14 oz canned coconut milk

1. Combine the chicken, broth, onion, garlic, ginger, salt, pepper, cardamom, turmeric, curry powder, and cinnamon in your slow cooker.
2. Cover and cook on low for 7-8 hours.
3. About 20 minutes before you’d like to eat, add the mushrooms, red bell pepper, cilantro, and coconut milk. Stir to combine well and recover the slow cooker.
4. Serve hot. Garnish with cilantro, if desired.

ENJOY!