I try to use the oven as little as possible in the summer, so I’m a big fan of crockpot meals. This is a delectable, sweet and spicy recipe, and it works great as a Whole30 meal! (Remember when I tried Whole30? Good times…)
½ c. orange mango juice
¼ c. light coconut milk
1 tsp. ginger
1 clove garlic, minced
2 tsp. habanero pepper, minced
1 large sweet potato, peeled and chopped into large wedges
1 lb. chicken breasts
2 tsp. curry powder
2 Tbsp. unsweetened coconut flakes
1 large mango, cubed
1 Tbsp. diced cilantro for garnish
- Whisk together orange mango juice, coconut milk, ginger, garlic, and habanero in the bottom of a crockpot.
- Put the sweet potato wedges in an even layer on the sauce mixture.
- Rub both sides of the chicken breast with the curry powder. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat for approximately 6 hours.
- Put the chicken mixture in a serving bowl. Add the coconut flakes and mango. Garnish with cilantro and extra sauce from the crockpot.
-Can be served over rice or cauliflower rice or you can eat it as is.
-The habanero adds a little heat to this sweet dish. Adjust the amount of habanero as you see fit.