We are at that time of year again when spring sports start up. My daughter plays for 3 (possibly 4 if she makes the Provincial team) Rugby teams, my son plays for the local soccer house league and I play for the city women’s soccer league. To say the least with practice and games almost every night of the week I need to be creative with quick week night meals. Tonight I will be watching my daughters game and it is a late start so I decided to throw this stuff in the crock pot for a yummy soup that will be ready when we finally get home.
As you know I don’t eat meat so instead of cooking the chicken in with the soup I decided to BBQ the meat and serve it to the rest of the family so I can keep the base of the soup vegetarian.
I don’t have a lot of time in the morning for prep so it was nice that this meal only took 5 minutes to get started. I roughly chopped up the onions and the Carribean yams (sweet potatoes) threw them in the crock pot and voila, done like dinner.
Crockpot Curry Soup with Sweet Potato, Chicken & Spinach Recipe
By April 30, 2015Published:
- Yield: 8 Servings
- Prep: 5 mins
- Cook: 5 hrs 50 mins
- Ready In: 5 hrs 55 mins
- 2 medium sweet potatoes
- 2 large chicken breasts
- 1 small onion diced
- 2 big handfulls spinach
- 3 cloves garlic minced
- 2 13.5 oz Coconut milk canned
- 4 cups vegetable broth
- 1 1/2 tbsp curry paste
- pinch ginger ground
- green onions sliced
- Place all ingredients in your slow cooker and cook on low for 5-6 hours.
- Remove chicken and shred. Stir all ingredients together and serve.
- Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.