Curried chicken slow cooker stew

Prep:6h

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is approximately 1 1/2 cups of stew. More Carbs Serve it over brown rice. More Protein Serve it over quinoa. Vegan and Budget-Friendly Skip the chicken breast and add an extra can of chickpeas, lentils or beans instead. Turn it Into a Soup Double up on the broth. More Green Veggies Right before serving, stir in a few cups of baby spinach or chopped kale just until wilted.

Updated at: Thu, 17 Aug 2023 07:35:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories185.6 kcal (9%)

Total Fat4.4 g (6%)

Carbs26.1 g (10%)

Sugars5.4 g (6%)

Protein11.5 g (23%)

Sodium545 mg (27%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1Sweet Potato

large, diced

0.5onion

diced

2 cupsChickpeas

cooked, drained and rinsed

½ cupfrozen corn

½ cupfrozen peas

½ tspcumin

ground

½ tspchipotle chili powder

1 Tbspcurry powder

2 cupsVegetable Broth

or any type of broth

8 ozchicken breast

Instructions

Step 1

Add all ingredients except chicken breasts to the slow cooker and stir well to mix. Then lay chicken on top and season them generously with sea salt and pepper. Cover with lid and cook on low setting overnight or for 6 to 8 hours.

Step 2

After 6 to 8 hours, remove the lid and lift the chicken out onto a plate. Use a fork to shred the chicken breasts and add them back to the slow cooker. Stir well to mix and let sit for 15 minutes.

Step 3

Serve the stew on it's own or over brown rice. Enjoy!