Easy Slow Cooker Chicken Curry Stew (AIP, Paleo)

As January comes to a close, so does my 30-day yoga challenge. I’m sure you’ve been losing sleep, just dying to know … did I make it? Did I do yoga every day for 30 days? The answer is: almost, which is something to celebrate.

With me and goals/aspirations/30-day challenges, if I miss one day, my tendency is to completely give up. Probably because it’s just easier to throw up my hands and say, Well, I failed! It’s finished! Now I can go back to scrolling through Twitter.

But I’m proud to say that this month, after missing about two days right at the beginning, I kept at it. I showed up on the mat. And that’s really what these 30-day challenges are about: showing up for myself. Acknowledging that my body and mind are worth the 20 minutes of intentional yoga practice, or for February, the time spent drawing or creating something.

I found a YouTube video series (a 30-day yoga challenge, how fitting!) that I liked. That series guaranteed that every day would be different, have something new. I began to look forward to it every day. It became my ritual.

And it’s amazing how different it has made me feel. I feel more settled in my skin. I can identify the ways I have gotten stronger throughout the month, and how I’ve built endurance. I can also see how I am more able to create a some space, emotionally and physically, and breathe a little more deeply, even if for just a short while every day.

So, even if you’re not doing yoga, or a 30-day challenge, or anything, try showing up for yourself in some way, that matters to you, every day. See what happens.

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Easy Slow Cooker Chicken Curry Stew

I’ve made this dish a few times in the past month. It’s SUPER easy, since it uses frozen veggies (no washing/chopping) and is made in the slow cooker. I’m amazed at how delicious and tender the chicken turns out.

*If you have reintroduced seed-based and nightshade spices, by all means, use curry powder for this recipe!

Ingredients:

2 lb. chicken breast
1 can coconut milk
2 yams, chopped into large chunks
3 bags frozen veggies (I’ve used different combinations of leeks, pearl onions, carrots, broccoli, and peas. Note that peas are a reintroduction for AIP – avoid if you are still in the elimination phase and have not reintroduced.)
8 garlic cloves, minced
2 inch piece of ginger, minced
2 tsp salt
1 tsp turmeric
1/4 tsp cinnamon

Instructions: 

Place chicken breast on the bottom of the slow cooker.
Sprinkle some salt, ginger, and garlic pieces on top.
Add frozen vegetables next, followed by sweet potato chunks on top. As you go, layer in spices, garlic, and ginger.
Pour coconut milk over the top.
Add remaining spices, garlic and ginger.
Cook on low for 8 hours (or longer – I left mine for 8.5 overnight and it was just perfect).
Stir to incorporate – the chicken is so tender it just falls apart.