Serves 2-3
2 Marylands skin on

1 brown onion, roughly chopped
4 cloves of garlic, crushed
2 tbsp curry powder
1/2 cup – 1 cup of bone broth depending on the size of your slow cooker 
2 zucchinis, cut into 1cm rounds
1 carrot cut into thin slices

6-8 yellow squash, cut in slices 
300g mushrooms, roughly chopped
Steamed green beans to serve
Cauliflower rice to serve

  1. Place the brown onion, garlic, chicken (skin up) and curry powder in a slow cooker and roll the chicken around so that the curry powder is on the chicken. Leave the chicken with the skin facing up
  2. Pour in the bone broth until nearly covering the skin. (DO NOT COVER THE CHICKEN SKIN – unless you like super soggy skin)
  3. Put the slow cooker on for 4 hours on high or 8 hours on low
  4. Prepare the veggies and set aside next to the slow cooker ready for action
  5. When there are 1-2 hours to go, place the veggies and coconut milk into the slow cooker and continue to let it cook. (Alternatively, you can place them in at the begging, they will just be quite soft when you go to eat them but hey if that means that dinner is cooking while you’re at work then who cares!! – or you can steam them on the side) 
  6. Once the slow cooker is finished, steam the greens and saute the cauliflower rice in some ghee or coconut oil.
  7. Serve and devour!

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