1 bag pearl onions
1 bag frozen cauliflower/broccoli blend
1 bag peppers and onions blend
1 tbs garlic powder
2 bay leaves
1 tbs dried Thai basil
2 tbs lime juice
1 can chicken stock
1 can coconut milk
salt and pepper to taste
Cook on low in slow cooker for 2-4 hours.
Great with leftover chicken or shrimp. Or, you can dress is up with sauteed shrimp and scallops.
