Slow Cooker Chicken Curry
Slow Cooker Chicken Curry
Ingredients
For the Curry
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch pieces
- 1 red bell pepper, diced
- 1 cup low-sodium chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 cups broccoli florets, fresh
- 13.5 fluid ounces full-fat coconut milk, 1 can
For Serving
- 4 cups cooked rice
- 1 lime, cut into wedges
Instructions
- 1
Add the diced sweet potatoes and diced red bell pepper to the bottom of a 6-quart (or larger) slow cooker.
⏱️ 2 min
- 2
Evenly spread the diced chicken over the vegetables in the slow cooker.
⏱️ 1 min
- 3
In a medium bowl or large measuring cup, combine the chicken broth, curry powder, ground turmeric, and paprika. Whisk until the spices are fully dissolved and well combined.
⏱️ 3 min
- 4
Pour the spice and broth mixture over the chicken and vegetables in the slow cooker. Gently stir with a spatula to ensure all ingredients are coated.
⏱️ 2 min
- 5
Cover the slow cooker with the lid and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and the sweet potatoes are tender.
⏱️ 180 min
- 6
After the initial cooking time, remove the lid. Add the fresh broccoli florets and pour in the can of coconut milk. Stir gently to combine.
⏱️ 2 min
- 7
Replace the lid and continue to cook on low for another 30-60 minutes, or until the broccoli is tender-crisp and the curry is heated through.
⏱️ 60 min
- 8
Serve the slow cooker chicken curry hot over a bed of cooked rice. Garnish each serving with a fresh lime wedge for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Chicken Curry
Ingredients
For the Curry
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch pieces
- 1 red bell pepper, diced
- 1 cup low-sodium chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 cups broccoli florets, fresh
- 13.5 fluid ounces full-fat coconut milk, 1 can
For Serving
- 4 cups cooked rice
- 1 lime, cut into wedges
Instructions
- 1
Add the diced sweet potatoes and diced red bell pepper to the bottom of a 6-quart (or larger) slow cooker.
⏱️ 2 min - 2
Evenly spread the diced chicken over the vegetables in the slow cooker.
⏱️ 1 min - 3
In a medium bowl or large measuring cup, combine the chicken broth, curry powder, ground turmeric, and paprika. Whisk until the spices are fully dissolved and well combined.
⏱️ 3 min - 4
Pour the spice and broth mixture over the chicken and vegetables in the slow cooker. Gently stir with a spatula to ensure all ingredients are coated.
⏱️ 2 min - 5
Cover the slow cooker with the lid and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and the sweet potatoes are tender.
⏱️ 180 min - 6
After the initial cooking time, remove the lid. Add the fresh broccoli florets and pour in the can of coconut milk. Stir gently to combine.
⏱️ 2 min - 7
Replace the lid and continue to cook on low for another 30-60 minutes, or until the broccoli is tender-crisp and the curry is heated through.
⏱️ 60 min - 8
Serve the slow cooker chicken curry hot over a bed of cooked rice. Garnish each serving with a fresh lime wedge for squeezing.
⏱️ 5 min