Slow-Cooker Coconut Curry Chicken Recipe photo by Taste of Home
Slow-Cooker Coconut Curry Chicken
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 2 servings.
My husband and I love this slow-cooker coconut curry chicken! It’s a breeze to prepare and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Ingredients
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1 medium potato, peeled and cubed
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1/4 cup chopped onion
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2 boneless skinless chicken breast halves (4 ounces each)
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1/2 cup light coconut milk
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2 teaspoons curry powder
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1 garlic clove, minced
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1/2 teaspoon reduced-sodium chicken bouillon granules
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 cup hot cooked rice
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1 green onion, thinly sliced
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Optional: Raisins, shredded coconut and chopped unsalted peanuts
Directions
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1.
Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker.
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2.
In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours or until meat is tender.
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3.
Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.
Nutrition Facts
1 serving: 353 calories, 7g fat (4g saturated fat), 63mg cholesterol, 266mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein.
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