Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Yield: 6-8 servings

Ingredients

• 2 medium sweet potatoes
• 2 large chicken breasts
• 2 small onions, diced
• 2 big handfuls kale
• 3 cloves garlic, minced
• 2 x 13.5 ounce cans coconut milk
• 32 ounces chicken broth
• 1 1/2 tablespoons curry paste
• pinch ground ginger
• sliced green onions and Sriracha for topping, optional

Instructions

1. Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
2. 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.