A slow cooker makes easy work of this colorful coconut curry dinner-but don't just toss everything in at once! Reserving the bell peppers and snap peas until the end keeps the vegetables crisp.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018


Ingredient Checklist


Instructions Checklist
  • Combine sweet potatoes, onion, curry powder, ginger, and garlic in a 4- to 5-qt. slow cooker. Sprinkle chicken with salt and add to the slow cooker. Drizzle with oil. Cover and cook on High until the chicken registers at least 165 degrees F on an instant-read thermometer, 3 to 3 1/2 hours.

  • Add bell pepper, snap peas, and coconut milk to the slow cooker. Cover and cook on High until heated through, about 10 minutes more. Top with cilantro and serve with lime wedges.


Equipment: 4- to 5-qt. slow cooker

Nutrition Facts

359 calories; protein 24g 48% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 7g 28% DV; sugars 8g; fat 13g 20% DV; saturated fat 8g 40% DV; cholesterol 80mg 27% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 347mg 14% DV.