The crockpot is one of the best tools in our kitchen. So versatile and easy. Several nights a week I go straight to CrossFit from work and it’s nice to have dinner waiting for me when I get home. It’s also very easy to scale recipes so we almost always have enough leftovers for lunch the following day. We used to make this recipe regularly before going paleo using rice. I was hesitant to try this with cauliflower instead, but it turned out really great. I even used frozen cauliflower and I thought it turned out just as good. We don’t have a problem with eating some plain whole milk yogurt occasionally, and it really adds a nice creaminess to this dish. For true paleo, you could use about 1/2 cup of coconut milk instead.  I also find that this dish does not have an overwhelming curry flavor so if you’re on the fence about curry, this might be a good one to try.

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 2 tbsp chopped garlic (I used Trader Joe’s crushed garlic)
• 2 tbsp curry powder
• 1 tbsp fresh grated ginger
• 1 tbsp cayenne (I like my curry hot, so you can adjust this to taste or leave it out altogether)
• 1 tsp ground cumin
• 1 chopped onion
• 1/2 small can of tomato paste
• small container of plain greek yogurt (or 1/2 cup of coconut milk)
• scallions for garnish
• Cauliflower rice

1. Add the tomato paste, garlic, onion and spices to your crockpot.
2. Place whole chicken breast on top of the curry mixture and season with salt and pepper.
3. Cover and cook on low for about 8 hours.
4. Shred the chicken with a fork or pair of tongs. It should pull apart easily.
5. Put the greek yogurt in a small bowl and slowly mix in some of the hot cooking liquid to temper the mixture. Once the yogurt mixture is warm, add it to the chicken. This step is important. If you add the yogurt cold to the dish it will curdle and you will have little yogurt clumps instead of the creaminess you’re looking for.
6. Serve the chicken over cauliflower rice and top with sliced scallions