Easy Recipe
Prep Time
10 minutes
Cook Time
4 hours

I like to serve this warming curry over cooked quinoa, but brown rice is equally delicious! For a grain-free option try serving it over cooked spaghetti squash. Instead of using frozen peas, you can stir in about 4 cups of chopped kale just before serving. My children actually prefer the kale version over the frozen pea version! You will need a 3-quart slow cooker for this recipe. If you don't have one you can add all of the ingredients to a covered casserole dish and bake in the oven at 300 degrees F for about 3 hours.

Read more about this recipe on the blog.

Slow-Cooked Chicken Curry

1 medium onions cut into crescent moons
1½ pounds boneless chicken breasts (or boneless chicken thigh)
4 large carrots cut into thick slices
2 roma tomatoes diced
1 cans coconut milk
½ cups water
1 tablespoons curry powder
2 teaspoons Herbamare (or sea salt)
1 cups frozen peas
chopped cilantro