Creamy Coconut Curry Chicken with Sweet Potatoes Slow Cooker Recipe (Glow Bowl Goodness)
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 (13.5 oz) can full-fat coconut milk
- 1 large sweet potato, peeled and cubed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder (mild or medium)
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- Salt & pepper to taste
- Optional: squeeze of lime and chopped cilantro for garnish
Instructions:
- Add chicken, sweet potatoes, onion, and garlic to the slow cooker.
- Sprinkle in curry powder, turmeric, ginger, salt, and pepper.
- Pour in coconut milk and stir gently to combine.
- Cook on LOW for 6–7 hours or HIGH for 3.5–4 hours.
- Shred or leave chicken whole. Serve over jasmine rice or quinoa, and garnish with lime juice and cilantro.
Tips & Ideas:
- Add frozen peas or spinach in the last 20 minutes for a green boost.
- This bowl is grounding, warming, and amazing for meal prep.
- A splash of veggie broth will make it soupier if you prefer a curry stew vibe!
⚠ Caution: Some curry powders contain added salt or MSG - check your blend.
