Another great recipe suggestion from Erin C. This one was sourced from Paleo Slow Cooking. It serves 4-6 people, only takes 10 minutes to prep, and cooks in the crock pot for 8-10 hours. I like it because I am always looking for something to do with our leftover coconut milk after we make Pumpkin Sausage Soup.
1 medium yellow onion, chopped
4 celery stalks
3 carrots, chopped
2 tbsp olive oil
4 boneless skinless chicken breasts
2 garlic cloves
1 jalapeno, diced
16oz chicken broth
1, 14.5oz can diced tomatoes with green chilies
1, 28oz can of El Pato enchilada sauce
1 ½ tsp cumin
1 ½ tsp chili powder
½ cup coconut milk
In a medium-sized pan, sauté the onion, celery, and carrots in olive oil until are translucent (3-5 minutes over medium heat). Place the sautéed vegetables in the slow cooker. Rinse and trim the chicken breast (if necessary), and add it to the slow cooker. Add the remaining ingredients to the slow cooker, stir, cover and cook on low for 8-10 hours.