Turn the crockpot to high and melt the coconut oil in it.
Put in the onion, garlic, and ginger to cook for 4-5 minutes. Add the sweet potato and eggplant, stirring to coat with oil.
Mix in the remaining ingredients, making sure to distribute the spices and cover the chicken.
Cook on high for 3-4 hours or low for 6-8 hours.
Using a fork, shred the chicken and stir the curry. Adjust any seasonings as needed.
OPTIONAL: serve with a side of brown rice.
Cool fully and store in an airtight container in the fridge for up to 1 week.
Notes
*The cook time noted reflects only the shorter end of LOW cooking. As noted in the recipe itself, it can be cooked on high for 3-4 hours, or low for 6-8 hours. **Make sure to use culinary grade matcha, not ceremonial.
Recipe by Lenses and Lentils at https://lensesandlentils.com/slow-cooker-matcha-coconut-curry/