- Organic Valley
- Organic Prairie
- Protect Your Food
- Shop Merch
- Organic Valley
- Organic Prairie
- Protect Your Food
- Shop Merch
Share your finished recipe with #OVRECIPES
Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreSlow Cooker Sweet Potato Chicken Curry
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
6 HR COOK
7 HR TOTAL
4-5 servings
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
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.
© The Real Food Dietitians 2024. All rights reserved.
Product used in this recipe
