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.
- 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:
- Do you have any favorite slow cooker meals?
- Are there any fruits you don’t like?