Clean Eating Slow Cooker Thai Chicken Massaman Curry

INGREDIENTS

1/2 lb

raw, boneless, skinless chicken thighs (I used 1 pound boneless, skinless chicken breasts)

1 tbsp

Madras curry powder (I used 1 teaspoon regular curry powder)

Salt and pepper to taste (I omitted this until the dish was finished)

1 tsp

minced garlic (I used 1 clove garlic, minced)

1/2 cup

thinly sliced white onion

1/2 cup

thinly sliced red bell pepper

1/2 cup

organic chicken broth

1 13.5 ounce can

coconut milk (I used 14 ounce can light coconut milk)

16 oz

bag shredded cabbage coleslaw mix

1 cup

diced pineapple (I used a 20 ounce can crushed pineapple)

1/2 cup

chopped green onion

1/2 tsp

crushed red pepper (I omitted this)

1/2 tsp

kosher salt (I omitted this)

1/2 tsp

black pepper (I omitted this)

3 tbsp

lime juice (I used the juice of 2 limes)

3 tbsp

extra virgin olive oil