Place bell pepper, carrots, onion, and mushrooms in the bottom of the slow cooker. Rub chicken thighs with curry powder, garlic powder, and salt. Arrange on top of vegetables. Pour broth over chicken. Cover and cook on low for 7 to 8 hours, or on high for 4 hours.
Whisk together coconut milk and starch. Stir into slow cooker. Using two forks, shred chicken thighs. Cover and continue to cook for 30 minutes on low, or 15 minutes on high.
Serve over quinoa and garnish with cilantro.
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|Serving Size: 1 Serving (2459g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2414 (53%)|
|Amt Per Serving||% DV|
|Total Fat 268.2g||358 %|
|Saturated Fat 84g||420 %|
|Monounsaturated Fat 103.2g|
|Polyunsanturated Fat 59.3g|
|Cholesterol 1207.3mg||371 %|
|Sodium 2197.3mg||76 %|
|Potassium 6017.8mg||158 %|
|Total Carbohydrate 194.2g||57 %|
|Dietary Fiber 28.9g||116 %|
|Sugars, other 165.3g|
|Protein 329.3g||470 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4556
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