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: