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Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken Curry

Prep time: 15 minutes | Cook time: 4-8 hours

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

Gluten-free, Dairy-free

INGREDIENTS

  • 1 lb. boneless, skinless chicken breasts
  • 1 large sweet potato, cut into cubes
  • 1 red bell pepper, sliced
  • 1/2 cup cashews
  • 1/2 yellow onion
  • 2 tsp. ground ginger powder
  • 3 Tbsp. red curry paste
  • 2 Tbsp. tomato paste
  • 2 Tbsp. 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

DIRECTIONS

  1. In the base of your crockpot, 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 and pour can of coconut milk over all ingredients.
  4. Cover and cook on low for 6-8 hours, high for 4-6 hours.
  5. Remove and pull chicken, return to crockpot and stir all ingredients. Serve with rice or your choice of side.