Slow Cooker Coconut Curry Chicken Recipe

Name: Slow Cooker Coconut Curry Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 5 h 30 min
Yield: 8 Servings
Ingredients: 1 tablespoon unsalted butter; 1 lb chicken breasts; salt and pepper; 1 cup diced red bell pepper; 1 cup diced yellow onion; 1 cup diced white potato; 2 cups cooked chickpeas; 4 cups chicken or vegetable broth; 1 13.5- ounce can full-fat coconut milk; 2 teaspoons salt; 2 teaspoons Simply Organic Curry Powder; 2 teaspoons Simply Organic Ginger; 1/2 tsp Simply Organic Garlic Powder; 1/4 teaspoon Simply Organic Pepper; 1/8 teaspoon Simply Organic Cayenne Pepper; 2 packed cups kale

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 hrs
Total Time
5 hrs 30 mins
Servings
8 Servings
Calories
290 kcal
Course
Main Course
Cuisine
Asian

Slow Cooker Coconut Curry Chicken Recipe

Farrah Baldwin

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Slow Cooker Coconut Curry Chicken is a simple, tasty delight. Tender chicken, crisp veggies, and rich coconut curry sauce. Serve it over rice with a touch of fresh cilantro.

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Ingredients

Servings

1 tablespoon unsalted butter
1 lb chicken breasts cubed
salt and pepper to taste
1 cup diced red bell pepper
1 cup diced yellow onion
1 cup diced white potato
2 cups cooked chickpeas drained and rinsed if canned
4 cups chicken or vegetable broth
1 13.5- ounce can full-fat coconut milk
2 teaspoons salt
2 teaspoons Simply Organic Curry Powder
2 teaspoons Simply Organic Ginger
1/2 tsp Simply Organic Garlic Powder
1/4 teaspoon Simply Organic Pepper
1/8 teaspoon Simply Organic Cayenne Pepper
2 packed cups kale chopped

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Instructions

In a skillet over medium heat, melt the butter. Sprinkle the chicken with salt and pepper. Place the chicken in the pan and cook for about 5 minutes, just until the outside begins to brown. Add the bell pepper and onion and sauté for 2 more minutes.
Transfer the chicken and vegetables to the slow cooker. Add the remaining ingredients, except for the kale.
Place the lid on the slow cooker and cook on high for about 5 hours (or 4 hours at 200°F/93°C), until the potatoes and chicken are tender.
Add the kale to the hot curry, then serve over rice and top with fresh cilantro.

Equipments used:

Notes

-For a dairy-free recipe, substitute olive oil or ghee for the butter.
-If you want a substitute for kale, use spinach or Swiss chard.
To store Slow Cooker Coconut Curry Chicken leftovers, place them in an airtight container and refrigerate for up to 4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
To reheat, thaw overnight in the fridge if frozen. Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally until heated through. Adding a splash of broth or water helps maintain the creamy consistency during reheating.

Nutrition Information

Show Details

Serving 1serving Calories 290kcal (15%) Carbohydrates 16g (5%) Protein 23g (46%) Fat 16g (25%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 54mg (18%) Sodium 1185mg (49%) Potassium 555mg (16%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 941IU (19%) Vitamin C 34mg (38%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 290 kcal

% Daily Value*

Serving	1serving
Calories	290kcal	15%
Carbohydrates	16g	5%
Protein	23g	46%
Fat	16g	25%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	54mg	18%
Sodium	1185mg	49%
Potassium	555mg	12%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	941IU	19%
Vitamin C	34mg	38%
Calcium	57mg	6%
Iron	3mg	17%