Creamy Crockpot Chicken Coconut Curry
Creamy Crockpot Chicken Coconut Curry
Ingredients
For the Curry Base
- 13 1/2 fluid ounces full-fat coconut milk, shaken well
- 2 cups chicken broth
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 pounds sweet potato, peeled and cubed into 1-inch pieces
- 1 cup carrots, chopped
- 1 yellow onion, medium, chopped
- 1 red bell pepper, seeded and sliced into thin strips
For Serving
- 1 cup Jasmine rice, uncooked, or cauliflower rice, as needed
Instructions
- 1
In the slow cooker insert, combine the well-shaken full-fat coconut milk, chicken broth, creamy peanut butter, and soy sauce. Whisk until the peanut butter is fully dissolved and the mixture is smooth.
⏱️ 3 min
- 2
Add the ground ginger, garlic powder, curry powder, turmeric, salt, and black pepper to the liquid mixture. Whisk again until all spices are well incorporated.
⏱️ 2 min
- 3
Carefully place the boneless, skinless chicken breasts into the slow cooker, ensuring they are mostly submerged in the curry base. Add the cubed sweet potato, chopped carrots, and chopped yellow onion around the chicken. Stir gently to coat the vegetables.
⏱️ 10 min
- 4
Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
⏱️ 360 min
- 5
Approximately 30 minutes before serving, add the sliced red bell pepper to the slow cooker. Stir it in and continue cooking until the bell pepper is tender-crisp.
⏱️ 30 min
- 6
Once cooked, you can either remove the chicken breasts and shred them with two forks before returning them to the curry, or serve them whole. Stir the curry well.
⏱️ 5 min
- 7
Serve the creamy crockpot chicken coconut curry hot over freshly cooked Jasmine rice or cauliflower rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Crockpot Chicken Coconut Curry
Ingredients
For the Curry Base
- 13 1/2 fluid ounces full-fat coconut milk, shaken well
- 2 cups chicken broth
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 pounds sweet potato, peeled and cubed into 1-inch pieces
- 1 cup carrots, chopped
- 1 yellow onion, medium, chopped
- 1 red bell pepper, seeded and sliced into thin strips
For Serving
- 1 cup Jasmine rice, uncooked, or cauliflower rice, as needed
Instructions
- 1
In the slow cooker insert, combine the well-shaken full-fat coconut milk, chicken broth, creamy peanut butter, and soy sauce. Whisk until the peanut butter is fully dissolved and the mixture is smooth.
⏱️ 3 min - 2
Add the ground ginger, garlic powder, curry powder, turmeric, salt, and black pepper to the liquid mixture. Whisk again until all spices are well incorporated.
⏱️ 2 min - 3
Carefully place the boneless, skinless chicken breasts into the slow cooker, ensuring they are mostly submerged in the curry base. Add the cubed sweet potato, chopped carrots, and chopped yellow onion around the chicken. Stir gently to coat the vegetables.
⏱️ 10 min - 4
Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
⏱️ 360 min - 5
Approximately 30 minutes before serving, add the sliced red bell pepper to the slow cooker. Stir it in and continue cooking until the bell pepper is tender-crisp.
⏱️ 30 min - 6
Once cooked, you can either remove the chicken breasts and shred them with two forks before returning them to the curry, or serve them whole. Stir the curry well.
⏱️ 5 min - 7
Serve the creamy crockpot chicken coconut curry hot over freshly cooked Jasmine rice or cauliflower rice.