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Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken Curry

Prep: 15 minutes | Cook: 4 to 8 hours | Servings: 6

1 Serving | Calories: 390 | Protein: 27 | Fat: 25 | Carbs: 21

Gluten-free, Dairy-free


  • 1 large sweet potato, cut into cubes
  • 1 red bell pepper, sliced
  • 1 lb. boneless, skinless chicken breasts
  • ½ cup cashews
  • ½ yellow onion
  • 2 tsp. ground ginger powder
  • 3 tbs. red curry paste
  • 2 tbs. tomato paste
  • 2 tbs. garlic powder
  • 2 tsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1 15-oz. can full-fat coconut milk
  • 2 bay leaves


  1. In the base of your crock pot, add sweet potatoes, bell pepper and chicken.
  2. In food processor (or blender) add cashews, onion, ginger powder, red curry paste, tomato paste, garlic powder, chili powder, turmeric, cumin, salt and lemon juice. Blend until fully combined.
  3. Cover chicken with mixture, pour can of coconut milk over all ingredients, and add bay leaves.
  4. Cover and cook on low for 6 to 8 hours, high for 4 to 6 hours.
  5. Remove and pull chicken, remove bay leaves, and return to crock pot and stir all ingredients. Serve with rice or your choice of side.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.