Curried Chicken Slow Cooker Stew
Servings: 6
Calories: 185kcal
Ingredients
- 1 Sweet Potato (large, diced)
- 2 cups Chickpeas (cooked, drained and rinsed)
- 1/2 cup Frozen Corn
- 1/2 cup Frozen Peas
- 1 tsp Cumin (ground)
- 1 tbsp Curry Powder
- 2 Garlic (cloves, minced)
- 2 cups Vegetable Broth (or any type of broth)
- 8 ozs Chicken Breast
Instructions
- 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.
- 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.
- Serve the stew on it's own or over brown rice. Enjoy!
Notes
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.
Nutrition
Serving: 6g | Calories: 185kcal | Carbohydrates: 26g | Protein: 15g | Fat: 3g | Cholesterol: 27mg | Sodium: 262mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3587IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg
