Summer Protein Crockpot Dinner

Ingredients

• 4 lbs boneless, skinless chicken thighs (or breasts)
• 2 lbs lean ground beef
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 bell peppers (any color), diced
• 1 large onion, chopped
• 2 cups chopped carrots
• 4 cups fresh spinach
• 2 cans (14 oz each) diced tomatoes
• 1 can (15 oz) coconut milk
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup chicken or vegetable broth

Instructions

1. Prepare your ingredients by chopping the vegetables and measuring out spices to streamline your cooking process.
2. In your crockpot, layer the protein sources at the bottom. Start with the chicken or ground beef, followed by the chickpeas.
3. Add the diced bell peppers, chopped onion, and carrots on top of the protein.
4. Pour in the canned diced tomatoes and coconut milk, ensuring an even distribution across the ingredients.
5. Sprinkle the minced garlic, chili powder, cumin, paprika, salt, and pepper over the layers.
6. Pour the chicken or vegetable broth into the pot, ensuring everything is well-moistened.
7. Set the crockpot to low heat and cook for 6-8 hours or high heat for 3-4 hours.
8. During the last 30 minutes of cooking, stir in the fresh spinach until wilted.
9. Serve hot, garnished with fresh herbs if desired.