Coconut Curry Chicken and Vegetables in the Slow Cooker

Ingredients

• 1/2 pound sboneless, skinless chicken breasts, cut into 1-inch piece s
• cup sfresh green beans, trimmed
• sweet potato, cut into 1-inch cubes
• red bell pepper, cut into 1-inch cubes
• 1/2 medium onion, cut into 1-inch cubes
• clove sgarlic, minced
• tablespoon minced fresh ginger
• 3/4 cup chicken broth
• tablespoon scurry powder
• teaspoon skosher salt
• teaspoon cumin
• teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• (15 ounce) can full-fat coconut milk
• 1/4 cup cashew butter
• 1/2 cup chopped raw cashews (Optional)
• 1/4 cup chopped fresh cilantro (Optional)

Instructions

1. Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
2. Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
3. Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
4. Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Tips

You can use fresh or frozen green beans.