crockpot meals

I love easy slow cooker meals that can be prepped ahead of time, are healthy, delicious and don’t take a lot of preparation. Slow cooker meals that require no cooking ahead of time (what’s the point of that?!) or browning of meat. Kid-friendly slow cooker meals. And, slow cooker meals that are just as good in the summer as they are in the winter.

That is why I love this dish. My husband, baby girl and I all love it. (Confession my picky toddler won’t eat any of it but the sweet potatoes) I can make it ahead of time AND it tastes good 1-2 days later! If you’re looking for an easy, healthy weeknight crockpot meal, here it is.

Crockpot Chicken, Sweet Potato and Cauliflower Curry

Here’s what you need:

1 15 oz can full-fat coconut milk
1/2 cup chicken broth low sodium
3 tablespoons curry powder
1 pound boneless skinless chicken breasts
1/2 whole cauliflower, chopped (about 1 1/2 to 2 cups)
1 medium onion thinly sliced
15 oz can chickpeas drained and rinsed
2 medium sweet potatoes, diced
15 oz can diced tomatoes
1 cup frozen green peas
Optional; for serving: Rice, cauliflower rice, quinoa

Here’s what you do:

Combine coconut milk, chicken broth and curry powder and add to the bottom of your slow cooker.
Add chicken breasts, cauliflower, onion, chickpeas, canned tomatoes and sweet potatoes. Gently toss together to make sure everything is coated with coconut milk/broth/curry.
Cook on Low for 7 to 8 hours or High for 4 hours.
OPTIONAL: Depending how much broth/juice you have after cooking, you can take out 1-2 cups of broth mixed with cauliflower and sweet potato and blend until mushy (yes that’s the technical term) before putting back in. I love doing this as it adds a nice thick sauce.
Stir in peas 5 minutes before serving. I like to serve mine over cauliflower rice for even more cauliflower goodness. But, you may enjoy it over regular rice, quinoa or even just with a side of naan.

Some questions:

What’s your go-to slow cooker meal?
Do you like curry?

I’m back to eating a ton of fruit again. I can’t help it – there’s so much good fruit in season and so much local fruit at farmers markets that I can’t help myself! And you’ll see that in today’s What I Ate Wednesday. I had fruit at every single meal.

Breakfast was a spinach banana muffin and a few bites of cheese that I ate while putting together FW’s lunch, and then a peach when I got into the office.

My midmorning snack was a big cup of fruit salad (see – more fruit!) and some of these sourdough crackers. I LOOOOVE sourdough bread, and my coworker gave me these delicious crackers. They are so good! And Le Cracker is a local company!

Lunch was some leftovers from dinner – a homemade vegan chickpea patty, some sweet potato fries, zucchini, avocado and a handful of cherries.

And my afternoon snack to tide me over until a late afternoon/early evening meeting? You guessed it – more fruit! I had a nectarine and some cashews.

I had to present at a meeting that didn’t start until 4:30, so I knew that I’d be home late for dinner. So I decided to try out a new slow cooker recipe, Sriracha Peanut Chicken. It was pretty good – I followed the recipe for the most part but used fresh peppers and onions, homemade peanut butter, breasts instead of thighs (and only 1 lb) and a lot more sriracha.

I liked it but it isn’t one of my (or B’s) top 3 slow cooker meals so I’ll add it to the rotation but we probably won’t have it for a little while. (Confession – one thing I’ve started doing as a working mom is trying to incorporate a crockpot meal at least once a week. It makes my life so much easier!) I served it on top of some cauliflower rice. Oh, where’s the fruit you ask? I forgot to take a photo but in the top right of the photo you can see a tupperware that contained some mango. Yum!

And that was it! I was pooped after dinner and after catching up on emails from my meeting out of the office, I hopped in bed.

Some questions for you: