Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken

21 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
mikeyv
Recipe by  mikeyv

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (21)

Rate This Recipe
Maralina
55

Maralina

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-star dish. I used two cans of 13.5oz coconut milk, about 1/2 cup of chicken broth, about 1 cup matchstick carrots, diced yellow potatoes, 3 yellow onions diced, about 1 tblsp freshly ground black pepper, 1/4 cup plus 2 tblsp curry, 1 tblsp of chopped garlic and sea salt to taste. I did not dice the chicken breasts since the slow cooker makes the chicken so tender. The last hour I added the red bell pepper, about a 1 and half cups of sweetened flake coconut and the cornstarch which probably wasn't needed but did thicken it a bit more. I then served it over white rice made with milk, water and butter. These changes made this an awesome dish though probably not very low calorie. However, the flavor was perfect and reminded me of a good vegetarian Vietnamese dish (basically veggies in a coconut broth). I know I could have made this without the crock pot but am always looking for slow cook recipes to help with busy schedules. Cook on Sunday, eat leftovers most of the week. :)

Bernice Gardner
39

Bernice Gardner

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

lori
18

lori

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 381 cal
  • 19%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 22.7 g
  • 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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