≡ Menu

Mexi-curry Stew – Let’s use the Crock Pot!

When I first saw this Paleo and Whole30 friendly crock pot recipe, I thought the mix of Mexican and Curry flavors seemed intriguing! This is so flavorful, it’s ridiculous! I adapted the recipe to yield more stew for leftovers and to add more flavor than the original recipes. Enjoy your culinary trip! :)

Mexi-curry Stew – Let’s use the Crock Pot!

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes


  • 1 sweet potato
  • 1 yam
  • 2 red bell peppers
  • 2 T. Ghee
  • 4 c. chicken broth
  • 3-4 chicken breasts
  • 2 T Olive Oil
  • 2 t. Cumin
  • 4 t. green curry paste
  • 6 cloves of garlic, chopped
  • 2 c. chopped tomatoes
  • salt and pepper to taste
  • 4 green onions, chopped
  • 1 avocado, cut in chunks
  • 1 or 2 limes
  • 1 can of coconut milk

How To Create This Masterpiece

  1. Put ghee in the bottom of the crock pot and place the chicken breasts in the bottom of the crock. In a large skillet, heat the olive oil, curry, and cumin for about a minute at medium heat, stirring to combine. Add tomatoes, peppers, and garlic to the skillet and cook for another 2-3 minutes. Add the skillet mixture to the crock pot. Add the chicken broth to the crock pot and cook on high for about an hour. Add sweet potatoes, carrots and cook for another 2-3 hours, until the chicken shreds easily. At the end of the cooking time, shred chicken. (Sometimes I have to take it out to do that, that’s fine). Add a can of coconut milk about 15 minutes before serving. Garnish bowls of the Stew with chopped green onion, avocado, and squeeze some lime.

{ 0 comments… add one }

Leave a Comment