Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. This variation of beef stroganoff is also dairy-free, Paleo, and Whole 30 compliant!
**Recipe has been updated with new photos and include Instant Pot directions!
Oh hey guys, just serving up a more nutritious and easier way to enjoy this classic dish. A few basic ingredients thrown into the slow cooker, no prepping anything before hand, and dinner is ready to go when you get home…. Winning!!! I’ve also included directions on how to make this yummy recipe in your Instant Pot.
My husband and I have always loved beef stroganoff; we’ve kind of converted our mushroom hating children too (even if they pick out the mushrooms). But for years, I have made a variation that involved sour cream, flour, worcestershire sauce, and even heavy cream.
I’ve changed things around for this recipe with all the same flavor, but without the dairy and without the gluten to make this a Paleo and Whole 30 compliant recipe.
Want to know the best part?
No one noticed. They all loved it. My husband was definitely happy because the slow cooker makes the beef so tender and flavorful.
I use Kettle and Fire Beef Bone Broth in this recipe to give the recipe the ultimate rich flavor and also provide extra nutrients. To make this dish creamy, I use coconut cream. If you are unable to find coconut cream in your Asian section, you can also use the full fat coconut milk. The other ingredients mask any coconut taste in case you were wondering. Another important part about the coconut milk or cream is to wait to add it until the last hour. Let the other flavors of the dish cook together for the first 4-5 hours.
Serve over cauliflower rice for a complete meal! If not following a Paleo or Whole 30 diet, regular rice is fine. My kids enjoy this over pasta.
Looking for more Whole30 Instant Pot recipes? Check out my 50+ Whole30 Instant Pot Recipes!
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Slow Cooker Beef Stroganoff (Paleo, Dairy-Free, Whole 30)
Ingredients
- 1.5 lbs sirloin steak tips or lean stew beef cut into small pieces*
- 1/2 large white onion chopped
- 3 cloves garlic minced
- 10 oz sliced mushrooms
- 1 1/4 cup beef broth**
- 1/4 cup coconut aminos or GF tamari soy sauce
- 1/4 cup red wine vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup canned coconut milk or coconut cream
- 3 tbsp arrowroot starch***
- 2 tbsp water
- Salt and pepper to taste
Instructions
- For your Slow Cooker:
- Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
- In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
- Set your slow cooker to low and cook for 5 hours.
- At the five hour mark, add coconut cream.
- In a separate small bowl, mix together arrowroot starch and water. Add to slow cooker.
- Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender.
- Serve over cauliflower rice, or rice.
- For your Instant Pot:
- Select the saute function on your instant pot. Once hot, add about 1 tbsp olive oil or avocado oil to coat the bottom of your pan. Saute onions for about 2 minutes, then add garlic and cook for another 1-2 minutes. Select cancel.
- Season your beef with garlic & onion powder, and a bit of salt and pepper. Place on top of the onion/garlic mixture.
- In a small bowl, mix together broth, coconut aminos, and vinegar. Pour on top of the meat. Add mushrooms.
Secure the lid to your Instant Pot. Cook on high pressure for 15 minutes. Use a natural release. After opening the lid, add in coconut milk or cream and stir. If it needs more heat to dissolve, select the saute function.
- Stir in arrowroot starch and water to thicken.
- Serve over cauliflower rice or zoodles.
Recipe Notes
*I highly recommend using sirloin tips, as they produce a much more tender meat
**My favorite Beef Broth is from Kettle and Fire (link above). The only shelf sustaining bone broth on the market!
***Arrowroot starch can be found in most grocery stores and is a thickening agent that acts similar to corn starch or flour.
Lorraine says
January 31, 2016 at 7:29 pmIt would be great if you list the nutritional content in your recipes
Thanks
amy@wholesomelicious.com says
January 31, 2016 at 8:27 pmHi Lorraine, thanks your suggestion. I am working on it, I’ve had quite a few problems with my nutrition label maker that wants to over-inflate everything (like 300g of protein on this particular recipe). Hoping to fix the bugs soon. In the meantime, you can hit the orange yummly button at the top of the post, and yummly will give you nutrition facts.
Avi says
October 27, 2017 at 9:57 pmI feel like when you’re on a whole foods “traditional” diet & you listen to your body’s cravings these nutrition info are silly. Pointless. Never have people analysed the content of their food so much& never have people been so fat & sick. Eat when & what you need your body will tell you. As long as you aren’t listening to food addictions like sugar cravings etc
Jenifer says
January 19, 2018 at 7:10 pmThe information is very important for diabetics. My son, a type 1 diabetic has to have a carb count for every thing that goes into his mouth in order to take the correct amount of insulin.
erin p says
February 19, 2018 at 9:10 pmIf you join My fitness pal, you can copy and paste this recipe into it and it will tell you all the nutritional info.
calories 370
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 6 g 32 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 493 mg 21 %
Potassium 476 mg 14 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 4 g 15 %
Sugars 4 g
Protein 30 g 61 %
Sara says
January 4, 2019 at 8:40 amHi Amy,
sorry if I reply to this post but I could’t find a “leave a new message” section.
I am Sara and I live in Italy, the instant pot/slow cooker are not so common here so I don’t have one… Is there a way to cook this yummy recipe in a regular pot?
Thanks!!
Amy says
January 4, 2019 at 12:57 pmHi Sara, you could do this one on the stove top. Although, I do think it’s much better in the slow cooker or instant pot because of the texture of the meat. I would start by sautéing the onions, garlic, and mushrooms. Then set aside and cook the beef for about 5 minutes. Add the veggies back to the pan, along with the sauce. Then cook for another 5-6 minutes. Finally adding in the coconut milk.
Merryn Garratt says
April 6, 2016 at 4:29 amCould I add the coconut cream at the very end? I’m out all day so wouldn’t be home to put in at the 5 hour mark. Thanks 🙂
amy@wholesomelicious.com says
April 6, 2016 at 1:28 pmAbsolutely Merryn! It works just fine at the last minute 🙂
Meredith says
May 3, 2016 at 12:29 amCan you use corn starch instead of the arrowroot?
amy@wholesomelicious.com says
May 3, 2016 at 1:03 amAbsolutely Meredith! My personal choice is always arrowroot, but it serves the same purpose as cornstarch. Also, arrowroot is for those who follow a Paleo or Whole30 diet. If you don’t, then feel free to swap them out.
Randi says
May 5, 2016 at 1:56 amIs there a sub for the coconut milk? Perhaps almond milk or cashew cream?
amy@wholesomelicious.com says
May 5, 2016 at 3:10 amEither one, Randi. I think the cashew cream is a better option as the almond milk might be too watery. Either way, you may need a bit more arrowroot to thicken up!
Marlen says
May 6, 2016 at 6:26 amDo you use a powdered form of the arrowroot? If so, where do you purchase it? Does it have a taste…or you can’t taste it in sauce?
Thanks
amy@wholesomelicious.com says
May 6, 2016 at 2:30 pmYes, Marlen, it’s powdered form. I use the Bob’s Red Mill brand and it can be find in the health section of most grocery stores. I actually order mine on Thrive Market for less than $5, and it will last me over a year. No taste whatsoever!!
Brandy says
May 22, 2016 at 2:06 pmHoly crap, this was excellent, even better than I thought it was going to be! I served it with garlic cauliflower mash and could hardly believe I was eating something healthy. I live in Asia so found the coconut cream no problem, so good!!
amy@wholesomelicious.com says
May 22, 2016 at 3:19 pmThanks Brandy!! So glad you enjoyed it!!
Tim says
June 10, 2016 at 9:01 amWould this be fine sitting on Low in the slow cooker for 8 hours. I want to make it, but I need to set it up before leaving for work!
amy@wholesomelicious.com says
June 10, 2016 at 10:13 pmYes, it would be fine! Let me know how you like it 🙂
Larissa says
July 4, 2016 at 12:35 amUgh. Read 1/2 cup coconut aminos instead of 1/4 cup. Put in 2 lbs of meat and added the coconut cream at the beginning. Crossing my fingers this still works! No more cooking from recipes on my iPhone for me!
amy@wholesomelicious.com says
July 4, 2016 at 1:14 amLet me know how it turns out!! The extra coconut aminos might be just fine and you won’t need to add salt 😃
Larissa says
July 4, 2016 at 7:34 amI decided to double the whole recipe…but I used double of the doubled red wine vinegar :'( I officially messed up the whole thing. I am so disappointed! It looks so good.
Larissa says
July 4, 2016 at 7:44 amGoogle saves the day! I added baking soda and a little bit of palm sugar and its perfect!
amy@wholesomelicious.com says
July 4, 2016 at 7:36 pmSo glad you were able to save it!! Now to write down all of it for next time 🙂
Adrienne says
July 18, 2016 at 11:22 pmI am totally cracking up right now… I stumbled upon this recipe from Pinterest as I am currently on my third round for Whole 30 and needed a slow cooker meal. I thought you looked familiar and indeed, you are friends with my sister and BIL (Caroline & Richard). Small world! Can’t wait to try this tomorrow!
amy@wholesomelicious.com says
July 19, 2016 at 3:32 amHaha!!! Love it!! Hope you enjoy Adrienne! And PS, I have lots of Whole30 recipes on here to include a few other slow cooker recipes 😃
Angela says
July 27, 2016 at 11:19 pmIs there a substitute for red wine vinegar? I don’t cook with red wine.
amy@wholesomelicious.com says
July 28, 2016 at 3:39 amHi Angela, you can substitute with another vinegar such as regular white vinegar or apple cider vinegar (a bit more acidic, but fruity like the red wine). Hope that helps!
Stacy says
August 8, 2016 at 8:05 pmCan I sub chicken broth for beef broth? I can find any compliant beef broth..
amy@wholesomelicious.com says
August 9, 2016 at 1:14 amSure! My favorite brand of Beef Broth is Kettle and Fire.
Kelsie says
August 12, 2016 at 7:16 pmDoes the dish have any coconut taste from the cream?
amy@wholesomelicious.com says
August 13, 2016 at 2:57 amNo, you cannot tell it’s coconut milk! I promise my husband had no idea 🙂
wendy says
August 17, 2016 at 1:52 amWe had this last week over Miracle Noodles and OMG delicious. Everyone loved it and after several platefuls, my two-ear old was attempting to drink the last of the sauce. Thanks!!
amy@wholesomelicious.com says
August 17, 2016 at 3:15 amLove this Wendy! So glad your family enjoyed it, my kiddos gobble it up too 🙂
Christine says
August 18, 2016 at 8:20 pmI screwed this up real bad lol
1. put in a whole can of coconut milk
2. mixed it and the arrowroot in to the soysauce and vinegar
3. figured i could double the vinegar and soy sauce and spices and it’ll “even out”
4. dumped it all in on top of the meat from the start
Well… I’ll let you know how it comes out lol. I am hopeful it’ll still taste good… going to serve it with mashed sweet potatos and string beans…
amy@wholesomelicious.com says
August 18, 2016 at 10:55 pmSounds like it still might be fine! Let me know how it tastes 🙂
Becky says
August 21, 2016 at 5:35 pmDo you just use the thickened part of the coconut milk or do you shake up the can to mix it up?
amy@wholesomelicious.com says
August 21, 2016 at 7:30 pmI use the full fat (thickened part) of the coconut milk, or I use coconut cream.
CRYSTAL says
August 23, 2016 at 2:22 amThis was sooooo good! My kids and hubby loved it! Thank you so much for this recipe!!!
Lisa says
August 24, 2016 at 12:45 amLooks yummy! What brand of coconut milk do you recommend?
amy@wholesomelicious.com says
August 24, 2016 at 1:31 amHi Lisa,
I use the coconut cream from Trader Joe’s. If you don’t have one nearby, try the brand Thai Kitchen.
Amy says
August 25, 2016 at 8:50 pmCan I cook this high? Would I just cut the time in half?
Thanks so much,
Amy.
Amy says
August 25, 2016 at 8:51 pmI mean ‘ON high’! lol
amy@wholesomelicious.com says
August 25, 2016 at 11:08 pmYes, I am sure it will be ready after about two hours. I hesitate a little bit with high heat because the meat might not be as tender. Let me know how it turns out!
Amy says
August 28, 2016 at 2:42 amThank you. I cooked it on low, like you suggested. The beef is great, but I screwed up, and put everything in at the same time. So, it’s a bit runny.
Ronda says
September 13, 2016 at 2:53 amI just made this tonight, and it was excellent. I rarely comment on blog posts (I’m shy even online 😉 ), but I wanted to tell you thank you. When you said in your post that your family couldn’t tell any difference from this recipe and the regular non-paleo version, I had to try it. And your words came true. My whole family (even my comfort-food loving Dad who hates all my “healthy” food) loved it! Thanks again!
amy@wholesomelicious.com says
September 13, 2016 at 3:39 amThank you so much Ronda!! I am so happy your family loved this!! It’s one of our staples 😃
Allison J says
September 23, 2016 at 12:51 amFamily approved! I had to do an adjustment so that I could get them to eat it since the man won’t touch onions and the boy won’t touch mushrooms. I sauteed both of those together with the garlic, and then tossed that into the blender along with the vinegar, coconut aminos, seasonings and broth. Viola! No harm, no foul! Only thing I would adjust is perhaps 1-2 tbsp less of vinegar. That’s a tough call though since it gives it tasty “oomph”. The little one turned up his nose at the smell, but the rice I served it over for him balanced it out. Also, some congealing with the arrowroot even though I used scant tablespoons. I seem to always have some issue when I use complaint thickeners. I mix them well with the water beforehand, but it just goes that way for some reason. Still not enough of an issue to prevent me from making this recipe in the future again and again! 4.95 stars (although it won’t let me select any for some reason…)
Katie says
October 3, 2016 at 5:28 pmHello,
Could I sub the arrowroot with Xanthum gum? Just so I don’t need to buy another ingredient 🙂 If so, what would be the conversion?
amy@wholesomelicious.com says
October 3, 2016 at 8:05 pmSure! No problem!
Diane says
October 4, 2016 at 5:31 pmcan this be made with chicken, most in my family will not eat red meat. If so what changes do you think would need to be made
Kim says
November 30, 2016 at 11:14 pmI am new to using arrowroot. I used it one other time in a creamy chicken soup, and it gave it a very un-appetizing, jelly-like consistency. Will it do the same to this dish?
amy@wholesomelicious.com says
December 1, 2016 at 4:11 amHi Kim, arrowroot is tricky, but it shouldn’t be jelly-like in this recipe. I use it often! I would mix it well with water before adding it, and try just 1-2 tbsp first, and see how thick your stroganoff is before adding more. You may find you don’t need much.
Murs says
February 27, 2017 at 1:59 amI don’t have any arrowroot but was wondering what else I could use? Coconut flour? Almond meal? ground Flaxseed thickened with water?
amy@wholesomelicious.com says
February 27, 2017 at 2:37 amHi Murs, I would try coconut flour, but you might not need any thickener. It will just be thinner, but still really tasty.
Norma says
March 5, 2017 at 10:18 pmCooking this as I write, There are some really yummy aromas coming from the kitchen. Can’t wait till dinner tonight.
amy@wholesomelicious.com says
March 6, 2017 at 4:19 amI know, it smells amazing! Hope you enjoyed it 🙂
Norma says
March 6, 2017 at 4:30 amWhat an awesome recipe!!! Rich and filling and oh so tasty. I used Amish wide noodles instead of rice and was delighted with the result. Thanks!!
amy@wholesomelicious.com says
March 12, 2017 at 4:45 pmThanks Norma!
Vivian says
March 8, 2017 at 8:17 pmHi Amy- Thanks for the great recipe. I made it last night in the Instant Pot and think I may have to adjust some thing and want to get your thoughts. I followed recipe for IP exactly but found that the meat was a bit chewy/tough and the sauce was too watery. Flavors were great, though, and the whole family has requested it again with more tender meat and thicker sauce. I’m thinking that maybe with the IP vs slow cooker, I should cook for less than 15 minutes and use a bit less broth? Also maybe only use thick/almost solid part of coconut milk rather than mixing it up evenly? Any suggestions?
amy@wholesomelicious.com says
March 8, 2017 at 8:21 pmHi Vivian,
Great questions. I notice that each time I make it, the meat can taste differently depending on what type of meat and the size of my chunks. A high quality top sirloin steak is best, and it should be the same consistency in the IP or slow cooker. You may want to lower IP time if you have smaller beef chunks. And I would definitely advise on using just the thick part of the coconut milk. I use the Trader Joe’s coconut cream, but you can also find coconut cream at most grocery stores. This is only the thick part of coconut milk. Otherwise, just the use the thick part of coconut milk. I hope this helps!
Kristy says
June 29, 2017 at 7:01 pmI rarely review recipes (partly because usually I’m not brave enough to try recipes that don’t already have a ton of great reviews haha), but this was so good!
I was sure some coconut flavour would come through, but it was absolutely undetectable.
This recipe was rich, savoury, and flavourful. Even my hard-to-impress SO was over the mood about it. He doesn’t eat leftovers–and he called dibs on these ones haha!
Thanks so much 🙂
amy@wholesomelicious.com says
June 29, 2017 at 7:15 pmThat makes me so happy!! Thank you, Kristy!
Hannah says
July 15, 2017 at 12:42 pmI’ve made this so many times and it’s delicious!!!!! My family loves it and I have two picky eaters. My son is gluten, dairy egg free so this is great for him and it’s so simple! It’s one of my favorites . I am wondering if I could put all ingredients in a bag except the coconut milk and arrowroot that needs to be added later and put it in the freezer as a ready to go meal. I’m bout to have baby number 3 and have 2 toddlers.so trying to simplify life a little for newborn faze 🙂
amy@wholesomelicious.com says
July 15, 2017 at 1:23 pmLove this! Thanks Hannah!
Emily says
October 8, 2017 at 2:04 pmIf I don’t have coconut aminos or arrowroot can I still make this?
amy@wholesomelicious.com says
October 8, 2017 at 2:14 pmWithout the arrowroot it won’t be as thick, but still okay. The coconut aminos is kind of necessary. I don’t think it would be very tasty without, but rather very vinegar-y. If not following a strict Paleo or Whole30 diet, you could use soy sauce or worcestershire sauce in it’s place.
Cassandra @ Uncommonly Well says
November 9, 2017 at 8:23 pmI made this recipe for my dad and boyfriend last week and it was a huge hit! I cut up two amazing slabs of steak and it was delicious. My boyfriend even tried hiding the leftovers to make sure no one else ate them all! Will be making this one again for sure 🙂
Anna says
December 9, 2017 at 11:47 pmDefinitely way too much liquid when made in the Instant Pot. I think the broth/other liquids need to be reduced, but I don’t know by how much.
Ashley says
December 19, 2017 at 10:28 pmMy husband loves it and it turned out perfect. Thank you for Sharing!
Amy says
December 19, 2017 at 10:41 pmSo glad you enjoyed it, Ashley!
Jennifer says
December 31, 2017 at 11:12 pmThank you so much for sharing this recipe! It’s sooooo good (like another reader said, I didn’t quite expect that—I think the red wine vinegar made me suspicious :)! I happened upon your recipe while looking for a W30-compatible beef stroganoff recipe for dinner tonight and didn’t have the time to use the slow cooker, so I made it on the stovetop. It turned out fantastic, I’m happy to report! I got a little heavy-handed with the arrow root powder, so the sauce ended up a bit “snotty” in texture—sorry for the gross factor, but that’s exactly what it looked like! I just tried not to look at my fork as I took bites! 🙂 This is definitely a keeper, even when I’m through with the W30. Cheers and happy new year!
Amy says
January 3, 2018 at 10:53 pmThanks, Jennifer! And yes, that definitely happens with arrowroot. Haha! Happy New Year!
Vicki says
January 31, 2018 at 6:18 pmHow long did it take on the stove top
Anna says
January 3, 2018 at 7:43 pmFor the instant pot you say high for 15 minutes is that on meat/stew for 15 high or on manual high 15. And do you know the difference?
Amy says
January 3, 2018 at 10:55 pmHi Anna, there are different versions of Instant Pot. But, when you select the manual button or the “pressure” button (depends on your model), they automatically cook on high pressure and you set the time. I don’t use the meat/stew function on this recipe. Hope that helps!
Danette Grant says
January 18, 2018 at 10:22 pmWill whole milk work? I’m not on Whole 30 or Paloeo.
Amy says
January 18, 2018 at 11:34 pmHi Danette, I would try sour cream if not on whole30! I make it that way sometimes too, so good!
Dana says
January 21, 2018 at 5:37 pmI’m sorry to say that this dish disappointed me. I had such high hopes based on the reviews, but for my personal taste, it was just ok. Not bad, by any means. But I felt like it was missing something.
Haley says
February 7, 2018 at 12:15 pmI was worried about the coconut milk and arrowroot because in never cooked with either. I’m happy to report that this recipe is BETTER than the dairy version I usually make!!!! It has a hot sour soup sort of feel (probably because I used loads of garlic). It’s tangy and sweet and savory! I’m very pleased! Thank you!
Taylor @ Food Faith Fitness says
February 12, 2018 at 8:30 amWe had this for dinner last night and it was amazing! We were so worried it would taste like coconut, but it doesn’t at all! KEEPER!
Amy says
February 12, 2018 at 2:36 pmYAY!!! So glad you guys loved 🙂
Heather says
February 21, 2018 at 9:53 pmOOOMMMGGG,thus is so good. Thus is hands down my favorite dairy free/paleo/whole 30 beef stroganoff.!!!👏👏👏👏
Amy says
February 23, 2018 at 11:50 amYay!! So happy to hear that!
Marissa says
July 16, 2018 at 9:35 pmJust made this tonight served over garlic red mashed potatoes with steamed brocolli. This was absolutely delicious!! I could not tell for a second that it was gluten and dairy free. This is definitely going on the menu rotation. Thank you!!
Kristan says
August 18, 2018 at 6:23 pmThis was outstanding!
Amy says
August 18, 2018 at 8:27 pmLove to hear that!
Michele Lentz says
September 13, 2018 at 10:20 pmI tried this tonight for the first time. I was in a hurry and decided to use ground beef (because that’s all I had). Since I used the ground beef I decided to just simmer it on the stove for a while to help the mushrooms cook down and let the flavors meld. It came out good except it was really sweet. I’m not sure where the sweet came from. I think it might have come from the red wine vinegar.
John says
October 26, 2018 at 10:15 amI just wanted to let you know thati made a batch of this stroganoff to take to work the other night to share with my crew and it was a HUGE hit!
Amy says
October 26, 2018 at 2:27 pmAwesome! Thanks for sharing, John!
Melanie says
November 28, 2018 at 12:48 pmAny suggestions for making this a freezer meal?
Amy says
November 28, 2018 at 12:53 pmYes, freeze before adding in the coconut milk. Then once you defrost and heat, add in the coconut milk before serving.
Laura Wehrley says
November 30, 2018 at 4:43 pmTasty stuff! Some additions I did– added frozen peas at the end + zoodles cut up just to increase the veggie content. Next time I would do cashew yogurt instead of the coconut creme b/c it did taste a little coconutty to me; although my husband didn’t think so. Also, I would add Dijon mustard to give it a little kick as it was a little bland. Overall, I’m bookmarking it to make again. Thanks!
Jennifer Haines says
January 12, 2019 at 11:08 amHow well does this reheat? Since it’s only 6 hours of cook time and i’m away from the house for about 11 hours on a work day, this isn’t really feasible for a weeknight meal. If I cook it on sunday, will I be able to store it and then gently reheat in a stock pot on the stove monday night?
Amy says
January 12, 2019 at 12:12 pmIt re-heats well! The instant pot instructions are also a much better option for a weeknight meal. If your slow cooker has a keep warm function, you could also have it cook, and then keep it on warm until you get home without over cooking it. Hope these ideas help!
Cassandra says
February 4, 2019 at 4:53 amSo thankful for this recipe! I was missing mom’s stroganoff 😢
Michelle says
April 23, 2019 at 9:49 amSounds delicious!
Any substitute for the red wine vinegar?
Amy says
April 23, 2019 at 1:49 pmHi Michelle! Can you use any other vinegar like apple cider or white wine? It gives the recipe that nice tang to pair with the salty.
Ronit Kadosh says
September 3, 2019 at 11:26 amHello ! I would like to make it from one day to another in the slow cooker, do you recommendo me to make the five first hours and when I arrive put coconut milk and finish cooking, or have it completely finished and just heat it?
Thank you!
Amy says
September 3, 2019 at 12:44 pmYes, I would make without the coconut milk and add it later. Hope that helps!