With the days getting shorter and the weather getting colder -- all we want to do is light some candles and get cozy at home with some serious comfort food. So today, I'm sharing one of the most popular recipes from That Clean Life that will help you do just that.
Our Slow Cooker Curried Chicken Stew is awesome for so many reasons. It's ridiculously delicious, budget-friendly and creates about four to six servings (depending on how hungry you are). It only takes 10 minutes to throw together and leftovers freeze beautifully for meals down the road. Oh, and you can easily replace the chicken with an extra can of lentils or beans to make this meal vegan-friendly.
This recipe is just the best and ought to become a staple on your weekly meal plan. But don't take our word for it. Try it out for yourself!
Curried Chicken Crock Pot Stew
Serves: 4 to 6
Time: 6 - 8 hours
- 1 large sweet potato (diced)
- 1 can chickpeas (19 oz., 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 organic vegetable broth (or any type of broth)
- 2 boneless, skinless chicken breasts
- cooked brown rice or quinoa (optional)
- Add all ingredients except chicken breasts to the crock pot 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 crock pot. Stir well to mix and let sit for 15 minutes.
- Serve the stew on it's own or over brown rice. Enjoy!
Want more easy healthy recipes like this? Check out That Clean Life to create delicious healthy meal plans in minutes.
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