Keto Crockpot Chicken Curry with Cauliflower Rice

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 head cauliflower, riced
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a slow cooker, combine chicken, onion, garlic, ginger, curry powder, cumin, coriander, turmeric, cayenne pepper (if using), salt, coconut milk, and chicken broth.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through.
3. Remove chicken from the slow cooker and shred with two forks.
4. Meanwhile, prepare the cauliflower rice by grating the cauliflower on the largest holes of a box grater or pulsing it in a food processor until it resembles rice.
5. Serve the chicken curry over the cauliflower rice and garnish with chopped cilantro, if desired.

Enjoy your delicious and healthy Keto Crockpot Chicken Curry with Cauliflower Rice!