Curried Chicken over Sweets and Cauliflower

This has to be one of the best tasting meals I have ever made. The flavor combinations are perfect and it is so easy I make this once a week. The crockpot has become my friend. I have owned a crockpot for years and I have used it more in the last two months than I have the entire 5 or 6 years that I have owned it. Tender chicken, caramalized veggies and an amazing sauce. Can't go wrong with any of that!!

Curried Chicken over Sweets and Cauliflower
4 large chicken breasts - Free Range Organic
1 can full fat coconut milk
1/2 cup chicken stock - I use the wolfgang puck brand
3 TBS Curry Powder
2" piece of fresh ginger, peeled and chopped into 1/2" pieces
2 TBS black pepper
1 large yellow onion - peeled and cut into large half moons.

Combine above ingredients into a crockpot set on low heat for approx 5 hours. Once chicken is tender. Shred in the crockpot and leave on warm. Taste and season.

Preheat oven to 425 degrees. In a large ziplock bag combine a small head of cauliflower broken into 1" pieces and 1 large sweet potato peeled and cut into 1" pieces. Melt 2 TBS of coconut oil. Add to bag along with pepper and salt. Seal bag and shake so everthing is coated. Pour veggies onto a large rimmed baking sheet. Bake till golden and fork tender. Approx 45 minutes.

Top with chopped almonds, cilantro and unsweetened coconut. Yum!


  1. This looks AMAZING! We are huge curry lovers in this house. I'm making this this week! Love your blog. XOXO

  2. Looks delish! I just need some naan on the side to soak up the extra juices. ;)