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Slow Cooker Coconut Curry Chicken Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.