Chicken Tropical Recipe

Here's a slow cooker recipe perfect for this time of year. Slow cooker makes it easy for you to prepare in the morning so it will be ready for you when you come home in the evening!

Ingredients:

A dab of olive oil, as needed

4 split happy free-range organic chicken breasts

Sea salt and ground pepper, to taste

1 Bermuda red onion, chopped

5 cloves of garlic, chopped

2 zucchini squash, cut into half moons

1 large red pepper, cored, cut into chunks

1 15-oz can pineapple chunks with juice

2 cups organic chicken broth

1 teaspoon cumin

1-2 teaspoons curry- mild or hot, to taste* (I used red curry)

1-2 teaspoons paprika (I'd love to try smoked paprika)

Crushed red pepper flakes, to taste

2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk

1/2 cup sliced black olives

Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice

Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.