Slow Cooker Chicken & Sweet Potato Curry
Nothing like a heavenly bowl of slow cooker chicken & sweet potato curry. This mildly spiced Indian dish is so easy in the Crock-Pot. The flavorful meal includes peas & a rich coconut milk curry sauce. It is a yummy gluten-free, grain-free, dairy-free, Whole30, & paleo meal.
Equipment
- Slow Cooker Crock-Pot
Ingredients
- 1 pound boneless skinless chicken breast cut into 1" pieces
- 3 small sweet potatoes peeled & cut into ½# pieces (about 3 cups)
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons red curry powder
- ½ teaspoon turmeric
- 1/16 teaspoon cayenne pepper
- ⅛ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 1 14-ounce can full-fat coconut milk
- 1 cup frozen peas
Instructions
- Begin by cutting the boneless skinless chicken breasts into 1" pieces. Peel the sweet potatoes & cut them into small ½" cubes. Try and make them the same size so they cook evenly.
- Then dice the onion, mince the garlic, and gather the rest of the ingredients.
- Add the chicken, sweet potatoes, & onion to the CrockPot. Top with broth, garlic, & all the spices. Stir to combine.
- Set your slow cooker to cook on High for 4 hours or Low for 8 Hours.
- After the cooking time is done, stir all the ingredients up to break apart any pieces that may be sticking together.
- For the final step, add the canned coconut milk & frozen peas. Stir them into the curry and put the lid back on the slow cooker
- Continue to cook for another 30 minutes on high. Once the peas have defrosted and warmed through, it is ready.
- Ladle into bowls to enjoy. Serve with rice, riced cauliflower, naan, or all by itself. Enjoy!
Nutrition
Calories: 311kcalCarbohydrates: 19gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 465mgPotassium: 593mgFiber: 4gSugar: 5gVitamin A: 9440IUVitamin C: 13mgCalcium: 37mgIron: 1mg
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