1.25-pounds chicken thighs or chicken cutlets, chopped into 1-inch pieces
¼ teaspoon curry powder
¼ teaspoon dried thyme
¼ teaspoon dried ginger
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Combine the sweet potatoes, coconut milk, red bell pepper, onion, chicken, curry powder, thyme, ginger, salt, and pepper in the base of a medium to large-sized slow cooker.
Set the temperature to low for 7-9 hours or high for 6-7 hours.
Stir and serve hot.
Stovetop directions: Combine the ingredients in a large stockpot. Bring to a boil and then reduce the heat to a simmer. Cover the pot and cook for 30-35 minutes, or until the sweet potatoes are cooked through. Serve hot.