Slow Cooker Curry Chicken with Sweet Potato Noodles


  1. Place chicken thighs, leeks, 1 tablespoon of ghee, coconut milk, curry powder, tomatoes and a pinch of salt in a slow cooker.
  2. Turn on high and cook for 4 hours.
  3. After 4 hours, roughly chop the pea shoots and stir into the chicken curry. If using peas, stir them in at this time, as well.
  4. Taste and adjust seasonings with salt. Allow the flavors to meld on warm or low while you prepare the sweet potato noodles.
  5. Melt the remaining tablespoon of ghee or butter in a skillet over medium heat.
  6. Add the sweet potato noodles and a pinch of salt.
  7. Sauté for a couple minutes then add the bone broth.
  8. Turn down to simmer and allow the noodles to absorb the broth.
  9. Turn off heat.
  10. Serve in a bowl by placing one to two chicken thighs over the sweet potato noodles and the curry broth ladled over the top.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth