Recipe: Slow Cooker Chicken Curry

This recipe does not fall into the “quick” category but it definitely is easy and you’ll love the aroma as your slow cooker does its magic.

Serves 4.

Ingredients:

• ½ cup (120 ml) coconut milk

• ½ cup (120 ml) low-sodium chicken stock

• 14.5 oz (400 g) can chopped fire-roasted tomatoes

• 4 Tbsp mild curry paste

• 2 Tbsp chopped fresh ginger

• 2 large sweet potatoes, peeled and diced

• 1 yellow onion, chopped

• 2 red bell peppers, chopped

• 1 lb (450 g) skinless chicken thighs

• 1 14 oz (400 g) can chickpeas

• Optional: 1 cup (200 g) cooked brown rice

Directions:

1. Pour coconut milk, stock, tomatoes, and curry paste into a slow cooker and mix together well.

2. Add the ginger, sweet potatoes, onions, peppers, and chicken thighs. Make sure the chicken is fully submerged.

3. Set the slow cooker on low and cook for 2 - 3 hours and then add the chickpeas.

4. Cook for another 2 - 3 hours, until the chicken and potatoes are tender.

5. Serve as-is or over cooked rice.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by SGAFotoStudio from Getty Images

Recipe: Spicy Crockpot Shredded Chicken (Perfect for Tacos!)

This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!

Ingredients:

• 1.5 to 2 lbs boneless skinless chicken breasts

• 3 tbsp avocado oil

• 2 tbsp chicken broth

• 1 tbsp apple cider vinegar

• Spice mix:

• 2 tbsp chili powder

• 1.5 tbsp onion powder

• 1.5 tsp garlic powder

• 1 tsp dill

• 1 tsp pepper

• ½ tsp red pepper flakes

• ½ tsp paprika

• Salt to taste

Directions:

1. Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.

2. Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!

Recipe by: Saara Haapanen

Photo Credit: Canva by ahirao_photo from Getty Images