Coconut Curry Chicken and Vegetables in the Slow Cooker

Name: Coconut Curry Chicken and Vegetables in the Slow Cooker
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 ½ pounds boneless

skinless chicken breasts

cut into 1-inch pieces

2 cups fresh green beans

trimmed

1 sweet potato

cut into 1-inch cubes

1 red bell pepper

cut into 1-inch cubes

½ medium onion

cut into 1-inch cubes

3 cloves garlic

minced

1 tablespoon minced fresh ginger

¾ cup chicken broth

2 tablespoons curry powder

2 teaspoons kosher salt

1 teaspoon cumin

1 teaspoon ground turmeric

½ teaspoon cayenne pepper

1 (15 ounce) can full-fat coconut milk

¼ cup cashew butter

½ cup chopped raw cashews (Optional)

¼ cup chopped fresh cilantro (Optional)

Methods :

Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.

Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.

Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.

Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.