Servings: 4

1 large sweet potato scrubbed and diced into 1/2-inch pieces 1 large sweet potato scrubbed and diced into ½-inch pieces
2 red bell peppers thinly sliced 2 red bell peppers thinly sliced
1/4 cup water ¼ cup water
1/4 cup freshly squeezed lime juice, about 2 limes ¼ cup freshly squeezed lime juice, about 2 limes
2 tablespoons curry powder 2 tablespoons curry powder
2 teaspoons smoked paprika 2 teaspoons smoked paprika
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground chili powder 1 teaspoon ground chili powder
1 teaspoon kosher salt 1 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken thighs 1 ½ pounds boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil
1 can coconut milk 1 can coconut milk
2 tablespoons arrowroot powder mixed with 3 tablespoons water to create a slurry 2 tablespoons arrowroot powder mixed with 3 tablespoons water to create a slurry
For serving: prepared brown rice, quinoa, cauliflower rice or naan; top with chopped fresh cilantro if desired For serving: prepared brown rice, quinoa, cauliflower rice or naan; top with chopped fresh cilantro if desired

Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about ⅔ of the spice mix. Rub to coat, then set the remaining spices aside.
Heat the olive oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown- about 2 minutes for the first side and 1 minute for the second side.
Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant-read thermometer.
Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.
Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce. Recover and cook for 15 additional minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over rice, quinoa, cauliflower rice or with naan, topped with fresh cilantro.