Mango & Chicken Curry (Paleo) (Crockpot)

• chicken breasts or chicken thighs, cubed↗1 1⁄2 lbs
• coconut oil↗2 tablespoons
• sliced green beans1 1⁄2 cups
• sliced bell pepper1 cup
• chicken stock (or more as needed)↗1 1⁄4 cups
• coconut milk↗1 cup
• curry powder↗1 1⁄2 tablespoons
• mangoes, peeled and diced2
• mango, pit↗1
• chopped cilantro1 tablespoon
• chopped cashews2 tablespoons

Step-by-step instructions

1. 1

   Brown chicken cubes in coconut oil.

2. 2

   Add all ingredients except cilantro and cashews to a slow cooker and cook on high for three to four hours or until chicken is thoroughly cooked and tender.

3. 3

   Remove the mango pit and top each serving with cilantro and cashews.