Slow-Cooked Chicken Curry

This simple, slow-cooked chicken curry is a comforting and deeply flavorful meal, perfect for busy days when you want dinner ready with minimal effort. Serve it over cooked quinoa for a boost of fiber and plant-based protein, or opt for brown or white rice depending on your preference. For a grain-free alternative, try it over spaghetti squash for a light, nourishing option. To add extra greens, stir in about 4 cups of finely chopped kale just before serving—it wilts beautifully into the sauce and is a great alternative to frozen peas. (It’s a favorite with my children!) This recipe is designed for a 3-quart slow cooker, but if you don’t have one, simply use a covered casserole dish and bake at 300°F for approximately 3 hours.