Description
Crockpot Coconut Curry Chicken is a delightful fusion of tender chicken simmered in rich coconut milk and aromatic spices. This easy-to-make dish fills your home with inviting smells and transports you to tropical paradises. Perfect for busy weeknights or gatherings, it’s versatile, satisfying, and sure to impress your guests with minimal effort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp grated fresh ginger
- 4 garlic cloves, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 medium sweet onion, thinly sliced
- 1 can (15 oz) chickpeas, drained (optional)
- Salt and pepper to taste
Instructions
- Chop bell peppers and onion into bite-sized pieces.
- Optionally, sear chicken in a skillet until golden brown.
- Place chicken at the bottom of the crockpot; add chopped veggies, garlic, and ginger.
- Pour coconut milk over the top; sprinkle with curry powder and mix gently.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg