1 (2 pound) whole chicken
2 tablespoons olive oil
2 tablespoons heavy cream
3 cloves garlic, minced
8 (8 ounce) cans coconut milk
1 pound fresh mushrooms, chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 pound sirloin steak, thinly sliced
1 (8 ounce) package cream cheese
1 (4 ounce) can chopped pecans
Heat olive oil in a large skillet over medium heat. Cook chicken until lightly browned, about 8 minutes. Remove from skillet; stir in coconut milk, coconut cream, mushrooms, cream of chicken soup and sirloin steak. Season with salt and pepper to taste. Cook about 45 minutes or until chicken is cooked through and juices run clear.
Melt the coconut cream cheese in the slow cooker. Dissolve cream cheese and juice in skillet over medium heat; cook over medium heat, stirring constantly, until cream cheese makes a smooth thudding. Stir in chopped pecans.