Slow Cooker Chicken Curry w/ Coconut Milk

Ingredients

• 1 lb chicken breasts

• 3 tbsp curry powder mild

• 1 tsp turmeric powder

• ½ tsp ground coriander

• 2 tsp sea salt

• 2 15-oz cans coconut milk

• 1 cup water

• 2 cloves garlic crushed

• 4 c sweet potatoes cut into 1-inch cubes

• 1 medium sweet onion cut into 1-inch pieces

• Cilantro optional

Directions

• In a small bowl combine curry powder, turmeric, coriander, sea salt. Toss to combine.

• Place chicken breasts in a 4-6 quart slow cooker.

• Add coconut milk and water. Make sure to lift up the chicken breasts to prevent the chicken from burning.

• Add garlic and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.

• Add sweet potatoes and onions. Stir to combine.

• Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.

• Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.

• During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.

• Turn off slow cooker and let rest for at least 20 minutes before serving.  This will help thicken up the sauce

• Served on a bed of Turmeric Quinoa