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Slow Cooker Chicken Curry that is made with coconut milk and sweet potatoes!! This curry chicken recipe is naturally gluten-free and makes a delicious lunch or dinner when served with rice.
- 1 lb. chicken breasts
- 3 tbsp. curry powder mild
- 1 tsp. turmeric powder
- ½ tsp. ground coriander
- 2 tsp. salt
- 1 tsp. sugar
- 2 15-oz. cans coconut milk lite or full fat
- 1 cup water optional
- 2 tbsp. butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potatoes peeled, cut into 1-inch cubes
- 1 medium sweet onion cut into 1-inch pieces
- Rice cooked
- Cilantro optional
In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
Place chicken breasts in a 4-6 quart slow cooker.
Add coconut milk (and water if milk is thick). Make sure to lift up the chicken breasts to prevent the chicken from burning.
Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.
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