Slow Cooker Sweet Potato Chicken Curry
5 MIN PREP•360 MIN COOK•420 MIN TOTAL
5 SERVINGS
This slow-cooker curry is heaven in a bowl. It has a little kick from the spices and a little sweetness from the sweet potatoes. Feel free to adjust the cayenne from 1/8 teaspoon up to 1/2 teaspoon, depending on how much you love spice.
5 MIN PREP•360 MIN COOK•420 MIN TOTAL
5 SERVINGS
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Ingredients
½ medium yellow onion, diced
3 garlic cloves, minced
1 medium or large sweet potato, cubed
1 red pepper, sliced or diced
2 cups green beans, trimmed
¾ cup organic low-sodium chicken broth
3 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
Pinch of cayenne
½ teaspoon salt, or more to taste
fresh ground black pepper, to taste
1 14-ounce can full-fat coconut milk
Cashews, cilantro & cauliflower rice for serving
Directions
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In a small pan over medium heat, add the ghee, diced onion and garlic. Sauté until onions are translucent.
In the slow cooker, add the sauteed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth, spices, salt and pepper.
Cook on low for 6 hours.
Stir in coconut milk and cook on low for an additional 30 to 60 minutes or until hot. Add more salt to taste. If you’d like more curry flavor, add more curry powder to taste.
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