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. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine


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; 13 g total fat; 8 g saturated fat; 80 mg cholesterol; 347 mg sodium. 35 g carbohydrates; 7 g fiber; 8 g sugar; 24 g protein;