Slow Cooker Coconut Curry Chicken with Vegetables
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 (14 oz) can coconut milk
- 2 tablespoons curry powder
- 1 onion, diced
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Salt and black pepper to taste
- Cooked rice, for serving
- Chopped cilantro, for garnish
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- Pour the coconut milk over the chicken and add the curry powder, onion, carrots, red bell pepper, broccoli florets, garlic, and ginger.
- Sprinkle with salt and black pepper, then stir everything together so the chicken and vegetables are coated.
- Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Remove the chicken, shred or slice it, and return it to the slow cooker. Stir to combine with the sauce.
- Serve the curry over cooked rice and top with chopped cilantro.
Notes
Add the broccoli during the last hour of cooking if you prefer it to stay a little firmer. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce. Use chicken breasts instead of thighs if that is what you have on hand.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker
Cuisine: Asian
Equipment: Slow Cooker