Crockpot Coconut Curry Chicken with Pineapple and Cashews

Begin by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

In a large skillet over medium heat, add 1 tablespoon of coconut oil and sear the chicken thighs for 3-4 minutes on each side until golden brown.

While the chicken is searing, chop 1 medium onion, 2 cloves of garlic, and 1 tablespoon of fresh ginger.

Once the chicken is browned, transfer it to the crockpot.

In the same skillet, add the chopped onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant.

Stir in 2 tablespoons of red curry paste and cook for an additional minute to release the flavors.

Pour in 1 can (13.5 ounces) of coconut milk and 1 cup of chicken broth, stirring to combine.

Add 1 cup of diced fresh pineapple and 1 tablespoon of soy sauce to the mixture, then pour it over the chicken in the crockpot.

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

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About 30 minutes before serving, stir in 1/2 cup of roasted cashews and let them warm through.

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Serve the chicken over steamed jasmine rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.