1 – 1 1/2 lbs chicken thighs
2 medium apples, peeled and sliced
1 large sweet red pepper, halved and sliced
1 large yellow onion, halved and sliced
3 garlic cloves, pressed
1 can coconut milk
1 tsp ground coriander
1 tsp paprika
1 tsp ground green jalapeno pepper
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground red cayenne pepper

I usually saute the onion, garlic, and red pepper, but thought I’d see what happened if I slow cooked everything in the crock-pot.  Still delicious, soft peppers.  If you like crisper peppers, add them the last 15 minutes.

Cook on low for 6 hours or high for 3-4 hours. We ate ours over brown rice with avocados on the side.