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21) Crockpot Coconut Curry Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lb boneless skinless chicken thighs or breasts, cut into large chunks
  • 1 can 14 oz coconut milk (full fat for creamier sauce)
  • 1 cup low-sodium chicken broth
  • 2 tbsp red curry paste adjust to taste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp brown sugar or honey
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp grated fresh ginger or 1 tsp powdered
  • 1 red bell pepper sliced
  • 1 cup frozen peas or chopped carrots
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro and cooked rice for serving

Method
 

  1. Place chicken, onion, garlic, ginger, bell pepper, coconut milk, chicken broth, curry paste, soy sauce, and brown sugar in the crockpot.
  2. Stir to combine so the curry paste dissolves into the liquid and coats the chicken.
  3. Cook on low for 6 hours or high for 3½–4 hours, until chicken is tender.
  4. Stir in frozen peas (or carrots) and lime juice, season with salt and pepper, and cook 10 more minutes.
  5. Serve over rice and garnish with cilantro.