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Curried Chicken Slow Cooker Stew

Makes 2 Servings

Macros: 185 Cal, Fat 3g, Carbs 26g, Fibre 5g, Protein 15g


1/3 Sweet Potato (large, diced)

2/3 cup Chickpeas (cooked, drained and rinsed)

2 2/3 tbsps Frozen Corn

2 2/3 tbsps Frozen Peas

1/3 tsp Cumin (ground)

1 tsp Curry Powder

2/3 Garlic (cloves, minced)

2/3 cup Vegetable Broth (or any type of broth)

76 grams Chicken Breast


  1. Add all ingredients except chicken breasts to the slow cooker and stir well to mix. Then lay chicken on top and season them generously with sea salt and pepper. Cover with lid and cook on low setting overnight or for 6 to 8 hours.

  2. After 6 to 8 hours, remove the lid and lift the chicken out onto a plate. Use a fork to shred the chicken breasts and add them back to the slow cooker. Stir well to mix and let sit for 15 minutes.

  3. Serve the stew on it's own or over brown rice. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately 1 1/2 cups of stew.

More Carbs: Serve it over brown rice.

More Protein: Add more chicken or serve it over quinoa.

Vegan and Budget-Friendly: Skip the chicken breast and add an extra can of chickpeas, lentils or beans instead.

Turn it Into a Soup: Double up on the broth.

More Green Veggies: Right before serving, stir in a few cups of baby spinach or chopped kale just until wilted.

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