Slow Cooker Chicken Sweet Potato Curry

2 tsp. cooking fat of choice such as olive oil or avocado oil

1/2 medium yellow onion, diced

3 garlic cloves, minced

1 lbs. Market Day Fully Cooked Shredded Chicken

1 medium-large sweet potato, cubed (~2 cups)

1 red bell pepper, small sliced or minced

2/3 cup chicken broth

3–4 Tbsp. curry powder

1 1/2 tsp. ground cumin

1 tsp. ground turmeric

1/4 tsp. cayenne pepper

1/2 tsp. sea salt, more to taste

1 can (14 oz.) full fat coconut milk

2 cups frozen green beans (OPTIONAL)

1/2 cup dried cranberries

Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice for serving (omit cashews for nut-free)

Set your Slow Cooker to the saute setting (or saute on stove). Add the olive oil (or your favorite oil), onion, and garlic and saute until onions are translucent.

In cooker add all ingredients. Stir in the coconut milk and frozen green beans and let cook for 4 hours or until green beans and sweet potatoes are soft. Add additional curry powder and salt to taste.

Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.