Slow Cooker Chicken Curry
I’m all about simple meals and using a slow cooker to do the majority of the work.
That’s why this Slow Cooker Chicken Curry is one of my go-to meals when I’m in a rush and don’t have much time to meal prep.
Simply put the ingredients in the slow cooker and head out the door to run errands or bring the kids to soccer practice. After just a couple of hours, dinner is ready!
Made with simple ingredients including chicken, peppers, spices, and coconut milk – this Slow Cooker Chicken Curry will be a hit with the family while also saving you time in the kitchen. Extra win!
Slow Cooker Chicken Curry
Ingredients
- 2 lbs. chicken breast
- 1 medium onion diced
- 1 bell pepper diced
- 1 Tbsp. minced garlic
- 3 tsp. coconut aminos
- 2 tsp. cumin
- 2 tsp. curry powder
- ½ tsp. ginger powder
- Salt and pepper, to taste
- 1 cup full fat coconut milk
- 1 cup roasted cashews (for topping – see directions)
- Cilantro (for topping – optional)
Instructions
- Add all ingredients to the slow cooker except the coconut milk, cashews and cilantro. Cook on low for 4 hours, stirring occasionally.
- Once done, remove and shred the chicken. Add back into the curry mixture.
- Adjust seasonings as necessary.
- Stir in coconut milk and mix well.
- Top with roasted cashews and cilantro and serve over rice of choice.
- To make roasted cashews: Place in baking sheet in a 350-degree oven. Roast for 10-12 minutes, or until golden brown.
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