Mango & Chicken Curry (Paleo) (Crockpot) - cooking recipe

Ingredients

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken thighs, cubed
2 tablespoons coconut oil
1 1/2 cups sliced green beans
1 cup sliced bell pepper
1 1/4 cups chicken stock (or more as needed)
1 cup coconut milk
1 1/2 tablespoons curry powder
2 mangoes, peeled and diced
1 mango, pit
1 tablespoon chopped cilantro
2 tablespoons chopped cashews

Preparation

Brown chicken cubes in coconut oil.
Add all ingredients except cilantro and cashews to a slow cooker and cook on high for three to four hours or until chicken is thoroughly cooked and tender.
Remove the mango pit and top each serving with cilantro and cashews.