Slow Cooker Yellow Chicken Curry

Name: Slow Cooker Yellow Chicken Curry
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can lite coconut milk; ¼ cup chicken broth (or water); 2 tablespoons natural creamy peanut butter (or cashew butter); 1 tablespoon gluten free soy sauce (or coconut aminos); 3 cloves garlic, minced; 1 tablespoon of freshly grated ginger; 1 tablespoon yellow curry powder (or regular curry powder); ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; freshly ground black pepper; ½ teaspoon salt; 1 pound boneless skinless chicken breast; 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato); 2 medium carrots, sliced; 1 yellow onion, diced; 1 red bell pepper, julienned; 1 cup frozen peas; TO GARNISH:; Fresh diced cilantro

User Reviews

5.0

231 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
4 servings
Calories
357 kcal
Course
Lunch, Dinner, Others
Cuisine
Indian, American

Slow Cooker Yellow Chicken Curry

Stella Guerrero

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Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter for savory flavor. This healthy, easy yellow chicken curry recipe packs plenty of veggies and makes the perfect weeknight dinner for the whole family! Option to serve it with rice, quinoa or cauliflower rice.

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Ingredients

Servings

1 (15 ounce) can lite coconut milk
¼ cup chicken broth (or water)
2 tablespoons natural creamy peanut butter (or cashew butter)
1 tablespoon gluten free soy sauce (or coconut aminos)
3 cloves garlic, minced
1 tablespoon of freshly grated ginger
1 tablespoon yellow curry powder (or regular curry powder)
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
freshly ground black pepper
½ teaspoon salt
1 pound boneless skinless chicken breast
2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
2 medium carrots, sliced
1 yellow onion, diced
1 red bell pepper, julienned
1 cup frozen peas
TO GARNISH:
Fresh diced cilantro

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Instructions

In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4.

Notes

Feel free to use cashew butter in place of peanut butter in this recipe.
Find instructions for making this curry on the stovetop in the blog post.
See the full post for storing & freezing instructions!

Nutrition Information

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Serving 1serving (based on 4) Calories 357cal (18%) Carbohydrates 31.8g (11%) Protein 29.7g (59%) Fat 12.9g (20%) Saturated Fat 6.1g (31%) Fiber 6.5g (26%) Sugar 8.1g (16%)