Curried Chicken over Sweets and Cauliflower

This has to be one of the best tasting meals I have ever made. The flavor combinations are perfect and it is so easy I make this once a week. The crockpot has become my friend. I have owned a crockpot for years and I have used it more in the last two months than I have the entire 5 or 6 years that I have owned it. Tender chicken, caramalized veggies and an amazing sauce. Can't go wrong with any of that!!

Curried Chicken over Sweets and Cauliflower
4 large chicken breasts - Free Range Organic
1 can full fat coconut milk
1/2 cup chicken stock - I use the wolfgang puck brand
3 TBS Curry Powder
2" piece of fresh ginger, peeled and chopped into 1/2" pieces
2 TBS black pepper
1 large yellow onion - peeled and cut into large half moons.

Combine above ingredients into a crockpot set on low heat for approx 5 hours. Once chicken is tender. Shred in the crockpot and leave on warm. Taste and season.

Preheat oven to 425 degrees. In a large ziplock bag combine a small head of cauliflower broken into 1" pieces and 1 large sweet potato peeled and cut into 1" pieces. Melt 2 TBS of coconut oil. Add to bag along with pepper and salt. Seal bag and shake so everthing is coated. Pour veggies onto a large rimmed baking sheet. Bake till golden and fork tender. Approx 45 minutes.

Top with chopped almonds, cilantro and unsweetened coconut. Yum!