Easy Slow cooker Thai Chicken Curry

~serves 5, Paleo, dairy & gluten-Free

- 3 large chicken breasts (or 4 small), cut into 1 ½ inch pieces (you may need to cut the breasts in half if they are thick. Thin, flat pieces are best)

- 1 medium yellow onion, thinly sliced

- 1 small red bell pepper, chopped

- 1 large sweet potato, diced into small pieces (about 2 cups)

- 2 cups diced carrots

- 2 handfuls chopped spinach or kale

- 1 cup golden raisins (optional, but will add sweetness)

- ¾ cup low sodium vegetable or chicken broth

- 1, 15 oz can of light coconut milk

- 1 ½ teaspoon garam masala

- 1 ½  teaspoon cumin

- 1 ½ teaspoon coriander

- 1 ½ teaspoon yellow curry powder (in spice aisle)

- ½ teaspoon ground ginger

- 4 garlic cloves, minced

- ½ teaspoon sea salt

- 2 TBSPs nutritional yeast (optional - use this if you are looking for a vitamin B and folate, especially if you don’t want to add the chicken).

    Place all ingredients into a crock pot, except for the coconut milk and spinach or kale. Cook on high for 3 hours, stirring halfway through. After 3 hours, stir in the coconut milk and cook on low for an additional 15 minutes, then add the spinach or kale and let sit while you prepare the rice, quinoa, or cauliflower rice to serve with the curry.