I’m not sure about any of you, but I grew up with cinnamon used only in sweet dishes. (Hello, my pre-Paleo friends, cinnamon toast and cinnamon rolls!) Lately, I have been using cinnamon quite a bit in savory recipes, and I have been loving it. Cinnamon provides a deep earthy flavor, which reminds me of autumn. (Yes, I prefer the term “autumn” to “fall.”) My Crockpot Cinnamon Chicken is warm and delicious and tastes like autumn in your mouth. Trust me on this. I served mine over mashed yams, but you could serve it over sweet potatoes, mashed potatoes, rice or cauliflower rice. Of course, by itself is delicious as well!
- 2 lbs. boneless, skinless chicken thighs
- 1 can full-fat coconut milk
- 1 small (6 oz.) can tomato paste
- 1 small (or 1/2 of a large) onion, chopped
- 4 carrots, peeled and chopped into 1 inch pieces
- 1 garlic clove, minced
- 2 1/2 tbsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. sea salt (plus additional to taste)
- 1/8 tsp. red pepper flakes (optional)
- Add the chicken thighs to the bottom of the Crockpot.
- Cover the chicken with the spices. (Add red pepper flakes if you want a spicy kick to the dish.)
- Add the chopped onion, carrots and tomato paste.
- Cover with coconut milk. Briefly stir the coconut milk to mix the tomato paste and vegetables.
- Cook on low for 4 to 6 hours or on high for 3 to 4 hours. (I cooked mine on low for 7 hours, and it still turned out fine. I was at a football game that went into overtime…)
- Once cooked, stir really well and shred the chicken with two forks. (Mine shredded during the stirring process.) Taste and add additional salt, if needed.
- Let cool for a few minutes (because mine was wicked hot) and eat up!