Peel and chop the 3 large carrots into 1/2" pieces
Peel and chop the 3 cloves of garlic into a small dice
Peel and dice the medium onion. Add the carrots, onion and garlic to the bottom of your slow cooker
Grab the coconut milk. I love this Aroy-D coconut milk I find at my local Asian market - the small can is perfect for this recipe, not to mention super cute!
Add the 8 oz can of tomato sauce, the 1/2 cup (or small can) of coconut milk, 1.5 teaspoon of curry powder, 1 teaspoon of cumin, 1/8 teaspoon of red pepper flakes, 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables in the slow cooker
Stir the mixture to combine and add the 2 pounds of boneless, skinless chicken thighs. (You could use chicken pieces in this recipe too - they will generate a little more fat due to the skin, but you can take that off the top at the end.)
MIx the chicken thighs into the tomato/coconut mixture and be sure they are all covered
Cover the slow cooker and cook on low heat for 8 hours. (don't' worry if it goes a little longer)
Once the stew is done, give it a stir to combine.
Using a fork, shred the chicken. If you prefer, you can serve the thighs in larger pieces - they do have a tendency to fall apart so I usually shred them.
Serve over basmati rice with a dollop of plain yogurt. Save the leftovers for lunch or freeze for up to a month. (I know it's not the most beautiful dish I've ever posted, but what it lacks in beauty, it makes up for in taste!)