Slow-Cooker Curried Chicken Stew

Posted: January 10, 2017 in Recipes
Tags: , , , , , ,

Since this is a slow cooker recipe, you’ll definitely want to get it started in advance. Divide it into containers when it’s done and store in the fridge up to 3 to 4 days, or freeze if you’d like to save some for later.

Serves 4 to 6


  • 1 large sweet potato (diced)
  • 1 can chickpeas (400g, drained and rinsed)
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 2 garlic cloves (minced)
  • 2 cups organic vegetable broth (or any type of broth)
  • 2 chicken breasts
  • Cooked rice or quinoa (optional)


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

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 crock pot. Stir well to mix and let sit for 15 minutes.

3. Serve the stew on its own or over rice or quinoa.


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