2 ½ to 3 lb whole chicken, cleaned and patted dry, 6-8 six inch pieces of lemongrass stalk (trimmed and broken to release flavor), ½ cup water, 1 cup coconut milk, 2 T. fresh grated garlic, 1 T. grated fresh ginger, 1 small yellow onion (minced fine), ½ cup fresh chopped coriander, 2 tsp red chili pepper flakes, ½ cup thinly sliced carrots, ¼ cup of each thinly sliced red and green bell peppers, 1 cup thinly sliced fresh mushrooms of choice.
Insert 3 lemongrass pieces inside of chicken cavity then put whole chicken into crock pot. Add vegetables and remaining lemongrass around the chicken. In a mixing bowl add water, coconut milk, stir in ginger, garlic, onion and chili flakes. Pour mixture over chicken and vegetables, cover with lid. Test to see if chicken falls off the bone, if so, it’s ready. Before serving, discard lemongrass. Add Bragg’s or tamari sauce for more flavor if desired. Serve lemongrass crock pot chicken on top of a bed of brown rice with a side green salad