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Freezer Friendly: Curried Chicken Slow Cooker Stew

Updated: Feb 17

This recipe is not only healthy and delicious but you can store it in the freezer for weeks! Freezer meals are a great way to optimize your time in the kitchen and to make sure you always have healthy food available to you. This recipe is Gluten-Free, Dairy-Free, Soy-Free, and Sugar-Free!

Curried Chicken Slow Cooker Stew


  • 1 Sweet Potato (large, diced)

  • 2 cups Chickpeas (cooked, drained, and rinsed)

  • 1/2 cup Frozen Corn

  • 1/2 cup Frozen Peas

  • 1 tsp Cumin (ground)

  • 1 tbsp Curry Powder

  • 2 Garlic (cloves, minced)

  • 2 cups Vegetable Broth (or any type of broth)

  • 8 ozs Chicken Breast


  1. Add all ingredients except chicken breasts to the slow cooker and stir well to mix. Then lay the 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 its own or over brown rice. Enjoy!

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