Crockpot curried coconut chicken

• 1 whole chicken skinned and cut up
• 1/2 large butternut squash cubed
• 6 white cap mushrooms sliced
• 5 carrots peeled and chopped
• 1 medium yuca peeled and cubed
• 1/2 can tomato paste
• 1 can coconut milk
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/4 tsp ground nutmeg
• 2 tsp dried cilantro
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1 tbsp ground pink himalayan salt
• 1/4 tsp cayenne pepper
• 2 tbsp curry powder
• 2 tbsp oil of choice. I used grapeseed oil

1. Pan sear chicken in 2 tbsp oil of choice until brown
2. Pour coconut milk, seasonings, and tomato paste in crockpot, stir until blended well and set to high.
3. Peel and cut vegetables into large cubes and place in crockpot.
4. Stir until wet
5. When chicken is browned on all sides, place in pot along with oil drippings, stir until wet, and turn setting to low.
6. Cover and leave for 4 hours.
7. Check, stir, and leave again for another 4 hours.
8. Serve and enjoy!

chicken, butternut, white cap mushrooms, carrots, tomato paste, coconut milk, garlic, onion, ground nutmeg, cilantro, ground ginger, ground cumin, salt, cayenne pepper, curry powder, oil

Taken from cookpad.com/us/recipes/353557-crockpot-curried-coconut-chicken (may not work)