Slow Cooker Coconut Turmeric Curry Chicken
Ingredients
- 1 ¼ cup coconut milk
- ¼ cup chicken broth
- Juice of one lime
- 2 tbsp coconut aminos
- 1 tsp turmeric
- Salt and pepper to taste omit pepper for AIP
- 1 thumb ginger grated
- 3 clove garlic minced
- 1 lb chicken breast cubed
- ½ yellow onion diced
- 1 ½ cup sweet potato peeled and chopped
- 1 cup carrots peeled and chopped
- 1 tbsp coconut oil
- ½ cup green peas omit for AIP
- To serve
- Chopped cilantro
- Lime wedges
Instructions
- Combine the coconut milk, broth, lime juice, and coconut aminos, turmeric, and seasonings in a bowl and set aside.
- Add the chicken, vegetables and coconut oil to the slow cooker and toss. Pour the coconut milk mixture and stir to combine.
- Place the lid on the slow cooker and set it on high for 4 hours. At the last 20-30 minutes, add the green peas and toss.
- Remove the lid from the slow cooker and allow to cool slightly before spooning the chicken and vegetables into a bowl with a side of your choice, also spooning over some of the cooking liquid. Serve topped with cilantro and lime juice.
Notes
As an optional ingredient, you can add 1-3 tsp yellow curry paste to this recipe. I keep it nightshade free with just the turmeric, but curry paste would be a great addition!
If you're omitting the peas for AIP, swap out chopped kale instead!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 28.2g | Protein: 29.7g | Fat: 21.7g | Fiber: 4g