I have been using my slow cooker so much lately. Two or three times a week, routinely. I use to look down on slow cookers as though they were beneath me, but now I’m scouring Pinterest for healthy slow cooker recipes, fitting them in wherever I can. Have you tried finding healthy slow cooker recipes? They are few and far between. No, a recipe is not healthy because you added some vegetables when you are using a brick of cream cheese and a stick of butter, and canned cream of whatever soup is never going into any recipe I make that I’m then going to call healthy. I mean, those ingredients definitely have a time and place, and it’s okay if you want to use them, but don’t deceive yourself into thinking you’re eating a healthy meal. Okay, sorry… I’ll get off my soap box now!
This stew is not my original recipe. A friend gave me the recipe and I adjusted it slightly to fit my taste. But I can’t take credit for how absolutely delicious it is! The combination of spices and coconut milk seems a little strange, yes, I know, but it all works together so well. People in my house routinely ask when I’m going to make this. It is a favorite all around. Even the 3 year old gobbles it up!
I beg you, just give it a try. The coconut and cinnamon are not overly pronounced, and the sweetness of the butternut squash mingles perfectly with the earthy basil and bay leaf. When done, the chicken is incredibly tender and basically just falls apart with the slightest touch of the forks when shredding. Turmeric is my new favorite ingredient. It is so warm but lends a delicate flavor to whatever you use it in. I like to serve this stew over a little brown rice, or along side some good bread. And, of course, a salad. I serve salad with everything! I can’t wait to hear what you think of this amazing stew.
Value food and cheer and song