Raise your hand if you like easy to prepare one-dish meals. Anyone out there besides me? Yeah, I thought so! I’m all about them, especially as we head into September, which is a crazy busy month for so many of us (hello back to school). With that being said, I hope that you’ll Pin and use this Slow Cooker Coconut Curry Chicken, which has gotten rave reviews from my entire family. Score!
What I love about this Coconut Curry Chicken
- Made with real food
- Easy to prep ahead of time
- Cooks while you tend to other things (ahem – work, after school activities, that strange thing called “me” time that most of us don’t take)
- Slow cooker (need I say more)
- One bowl serving dish (I love minimal cleanup)
A few notes about the ingredients
- Arrowroot is a gluten-free thickening agent. Here is a good source; I always have this on hand since 3 out of 6 of us are GF.
- LOVE the inclusion of coconut milk. Do not fear the fat!! They are good fats; your body will love you for them.
- I actually like this with sweet potatoes instead of gold potatoes (which are in the recipe); try it both ways and see which you prefer.
- Did you know that the butcher at your local grocer will often cut your chicken into cubes for you? All you have to do is ask! Can’t hurt to try, right? Saves some serious cleanup.
Coconut curry chicken that simmers in your slow cooker, providing a filling, nutritious one-dish meal. Serve over brown rice or riced cauliflower.
- 2 lbs boneless chicken breast or boneless chicken thighs cut into 1" chunks*
- 1 - 13.5 oz can whole fat coconut milk
- 1 lime juiced
- 1 TB arrowroot powder
- 1 1/2 tsp tomato paste
- 3 - 1/8 " slices of fresh ginger root
- 2 TB curry powder
- 1 tsp salt
- 6 small gold potatoes cubed
- 2 carrots sliced
- 1/2 cup white onion chopped
Plug in the slow cooker and set the cook temperature to medium.
Add the coconut milk, lime juice, arrowroot powder, tomato paste, curry powder and salt to the slow cooker. Using a whisk, mix well.
Add the chicken to the slow cooker with the coconut milk mixture.
Add potatoes, carrots, onions and ginger root to the pot. Stir to incorporate and cover with the lid. Cook for 2 - 2 1/4 hours or until the potatoes and carrots are fork tender.
Serve this coconut chicken curry alone, or if you’d like, make a batch of coconut rice (recipe coming soon!) to serve on the side. A nice green salad is a great way to get in even more vegetables.
Can’t wait to hear what you think about this one in the comments below! 🙂
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