Description
Crockpot Coconut Curry Chicken is a delightful dish that transports your taste buds to a tropical paradise. This easy slow-cooker recipe combines tender chicken with rich coconut milk and aromatic spices, creating a comforting meal perfect for any night of the week. With minimal prep time and bold flavors, this dish is sure to impress family and friends alike!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp curry powder (adjust to taste)
- 1 tbsp fresh grated ginger
- 3–4 minced garlic cloves
- 1 cup chopped bell peppers
- 1 cup chopped carrots
- 1 cup low-sodium chicken broth
- Optional: chili flakes for heat
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Season chicken breasts with salt and pepper, placing them in the Crockpot.
- Add minced garlic, grated ginger, chopped bell peppers, and carrots.
- Pour coconut milk and chicken broth over the mixture; stir gently.
- Sprinkle curry powder and optional chili flakes on top; give it another stir.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken with two forks or serve whole over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg