Slow Cooker Yellow Chicken Curry
User Reviews
5
Slow Cooker Yellow Chicken Curry
Description
This recipe starts by mixing coconut milk, broth or water, peanut butter, soy sauce, garlic, ginger, yellow curry powder, turmeric, cayenne pepper, black pepper, and salt in a slow cooker. Chicken breasts and diced sweet potatoes, carrots, and onions are added and cooked for several hours until tender. The chicken is shredded and returned to the pot. Finally, red bell peppers and peas are stirred in and cooked briefly until softened.
The curry sauce is creamy, mildly spicy, and aromatic due to the combination of peanut butter, coconut milk, and spices. The sweet potatoes add natural sweetness and texture, balancing the curry’s warmth. The finished dish is hearty, with tender vegetables and juicy shredded chicken.
This curry is ready to serve with naan bread or over grains like brown rice or quinoa, making it a filling main course. The recipe notes that cashew butter can substitute peanut butter. It also references stovetop instructions and advises reviewing the blog post for storing or freezing tips, indicating good make-ahead options.
Ingredients
- 1 coconut milk lite, 15 ounce can
- ¼ cup chicken broth or water
- 2 tablespoons peanut butter natural, creamy, or cashew butter
- 1 tablespoon soy sauce gluten free, or coconut aminos
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon yellow curry powder or regular curry powder
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper
- black pepper freshly ground
- ½ teaspoon salt
- 1 pound chicken breast boneless, skinless
- 2 sweet potato medium, cut into 1/2 inch cubes (about 2 1/2 cups cubed
- 2 carrot medium, sliced
- 1 yellow onion diced
- 1 red bell pepper julienned
- 1 cup peas frozen
- TO GARNISH:
- cilantro fresh, diced
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
- Cashew butter can be used as a substitute for peanut butter.
- Stovetop cooking instructions are available separately to adapt this recipe.
- Refer to the full blog post for details on storing and freezing the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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