Slow-Cooker Coconut Curry Chicken

  • Women‍‍`s Corner
  • October 17, 2022

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


- 1 medium potato, peeled and cubed

- 1/4 cup chopped onion

- 2 boneless skinless chicken breast halves (4 ounces each)

- 1/2 cup light coconut milk

- 2 teaspoons curry powder

- 1 garlic clove, minced

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- 1/2 teaspoon reduced-sodium chicken bouillon granules

- 1/8 teaspoon salt

- 1/8 teaspoon pepper

- 1 cup hot cooked rice

- 1 green onion, thinly sliced

Optional: Raisins, shredded coconut and chopped unsalted peanuts

Method: 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. 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, until meat is tender.

Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

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Nutrition Facts: 1 serving: 353 calories, 7g fat (4g saturated fat), 63mg cholesterol, 266mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein.

This recipe is taken from

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