Sweet & Spicy Crockpot Chicken with Chickpeas

As a "blogger" you might imagine that I read some other blogs. And if you did then you're right! One blog that I follow is the fANNEtastic food blog. The blog is written by Anne who is a Registered Dietitian that lives in DC. She received her Masters of Public Health in Nutrition from UNC. Her blog is a nice mix of rambling about life in DC, exercising, and food awareness as well as sharing some recipes (and other interesting things).

Last October she shared a five year anniversary post. I sent this to some of my best friends who live in DC (and also went to UNC) because I thought they might also enjoy following along. I emailed them that particular post because Anne wrote a great summary of the blog and linked back to popular posts. So now I recommend you check it out!

Well, much to my delight, one of those best friends then shared a past fANNEtastic food recipe with me. Her husband's boss had recommended it to her and then she did the same to me. It's a great crockpot recipe and really gave Patrick and myself a great flavor profile alternative that we don't usually do in the crockpot.

Sweet & Spicy Crockpot Chicken with Chickpeas from fANNEtastic food
1 can coconut milk
1 can chickpeas, drained and rinsed
1 cup chicken broth (low sodium)
2 tbsp chili garlic sauce
1 package fresh pre-cut butternut squash
4 raw chicken breasts

   Mix everything together and set to "high" for 4.5 hours.
   Serve atop a grain and a green (the warmth of the chicken mixture will wilt the greens).

We served with a wild rice blend and arugula.

Patrick had some extra time on his hands while I was 
getting our dinners ready so here's a rare kitchen shot.

Fun fact - this was our first time using coconut milk! Have you used it before?

1 comment:

  1. This recipe sounds so different! Love the pic of you!