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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

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Recipe Summary

active:
25 mins
total:
3 hrs 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

Equipment: 4- to 5-qt. slow cooker

Nutrition Facts

359 calories; protein 24g; carbohydrates 35g; dietary fiber 7g; sugars 8g; fat 13g; saturated fat 8g; cholesterol 80mg; sodium 347mg.
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