Slow Cooker Chicken and Vegetable Curry

YIELD: 6-8. ACTIVE TIME: 20 minutes. TOTAL TIME: 6-6.5 hours

INGREDIENTS

  • 1.25 to 1.5 lb. boneless skinless chicken breasts

  • 2 cups chicken stock

  • 2 tablespoons Thai red curry paste

  • 1 tablespoon soy sauce

  • 1 tablespoon Coconut aminos

  • 1 tablespoon maple syrup

  • 1 tablespoon minced ginger

  • 3 cloves garlic, minced

  • 1 tsp curry powder

  • 1/2 tsp tumeric powder

  • 1 sweet potato, cubed

  • 1 medium yellow onion, thinly sliced

  • 1 bell pepper, thinly sliced

  • 14 ounce can coconut milk

  • 1 large bunch of kale, chopped

  • cooked rice, lime and cilantro for serving

INSTRUCTIONS

  • Place all the ingredients, except for the coconut milk and kale, into your slow cooker and stir together well. Set to cook on low for 6 hours.

  • After 6 hours, shred the chicken, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.

  • Optional: cilantro and lime to serve

NOTES

adapted from: 
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Anti-inflammatory Chicken, Sweet Potato and Rice Stew