Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken

32
mikeyv 2

"Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!"

Ingredients

5 h 20 m servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  2. Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

Footnotes

  • Cook's Note:
  • Don't like to add red pepper at the beginning because it disintegrates. Gives you a better presentation if added 1 hour before serving. Can always add some jerk seasoning or pepper flakes for a little heat. Also, be careful and stir slowly at the end or you will end up breaking apart the soft potatoes and making mashed.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

32
  1. 40 Ratings

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I could only give this three stars because as written, it is pretty bland, soupy and tasteless. However, the hubby and I both love curry so I experimented and came up with what I believe is a 5...

I made this today exactly as it said in the recipe, we loved it. Thanks mikeyv, will defiantly make this again.

i substitued shrimp (added when peppers were added) and used vegetable broth. it was a huge success!