Slow Cooker Chicken Curry

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  1 Sweet Potato, Baked, Flesh Only(114g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  2 Bell Pepper(238g)
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  0.3 cup 1/4 cup water
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  0.3 cup Lime Juice, Fresh
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  2 tbsp Curry Powder, Ground
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  2 tsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  1 tsp Chili powder
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  1 tsp 1 teaspoon kosher salt
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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 can Coconut Milk, Light, Canned
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  2 tbsp Cornstarch

Instructions

1. 1Dice the bell pepper into bite-sized pieces. Cut the sweet potato flesh into 1-inch cubes. Combine the curry powder, smoked paprika, ground cumin, and chili powder in a small bowl and set aside.
2. 2Pat the chicken thighs dry with paper towels. Sprinkle both sides evenly with about two-thirds of the spice mixture and rub to coat thoroughly.
3. 3Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear for 2 minutes on the first side until golden brown, then flip and sear for 1 minute on the second side until browned. Transfer to a plate.
4. 4Add the diced bell pepper and sweet potato cubes to the skillet and cook over medium-high heat for 3–4 minutes, stirring occasionally, until slightly softened. Pour in the coconut milk and lime juice, scraping the bottom of the pan to release browned bits. Return the seared chicken thighs to the skillet and sprinkle with the remaining spice mixture.
5. 5Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F on an instant-read thermometer and the sweet potatoes are fork-tender.
6. 6Transfer the chicken thighs to a cutting board and let cool for 2–3 minutes. Cut into bite-sized pieces or shred with two forks.
7. 7Whisk the cornstarch with 2 tablespoons of water to form a slurry, then stir into the skillet over medium-high heat. Cook uncovered for 2–3 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
8. 8Return the shredded chicken to the skillet and stir to combine. Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.