Slow Cooker Coconut Curry Chicken (CP)

  • 3 boneless skinless chicken breasts
  • 1 red pepper, seeded and thinly sliced
  • 2 small red potatoes, peeled and chopped
  • 1/2 white or yellow onion, chopped
  • 2 C chicken broth
  • 2 C unsweetened coconut milk (or one 14-ounce can + 1/2 cup chicken broth)
  • 2 Tbs. curry powder
  • 1 Tbs. red curry paste
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper, or to taste

  • cornstarch slurry (3 Tbs. water mixed with 2 Tbs. cornstarch)
  • cashews, cilantro, cooked rice for serving

Add chicken, red peppers, potatoes, and onions to the slow cooker.

In a medium bowl whisk together chicken broth, curry powder, curry paste, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.

Remove the chicken and shred with 2 forks; return chicken to crock pot. Stir in coconut milk and cornstarch slurry and turn crockpot to high. Cook until thickened and bubbly; 30-45 minutes.

Top with cashews and freshly chopped cilantro.

Date Added:December 11, 2018
Classification:Poultry Main Dishes
Course:Main Course



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