- 1 1/2 pounds red potatoes, diced
- 1 (16 ounce) package frozen corn
- 3 tablespoons almond flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and ground black pepper to taste
- 6 cups chicken stock
- 1/4 cup coconut milk
- 2 tablespoons ghee (clarified butter)
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
- Cook on Low until potatoes are tender and flavors combine, about 8 hours.