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Coconut Curry Chicken and Vegetables in the Slow Cooker
Coconut Curry Chicken and Vegetables in the Slow Cooker
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Prep Time:
20 minutes
Cook Time:
420 minutes
Total Time:
440 minutes
Slow cooker coconut curry with sweet potato, green beans, bell pepper, and onion. Enjoy over riced cauliflower or jasmine rice.
Ingredients:
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups fresh green beans, trimmed
  • 1 sweet potato, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 0.5 medium onion, cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 0.75 cup chicken broth
  • 2 tablespoons curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 0.5 teaspoon cayenne pepper
  • 1 (15 ounce) can full-fat coconut milk
  • 0.25 cup cashew butter
  • 0.5 cup chopped raw cashews
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Place the chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in the slow cooker.
  • Combine chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl, then pour the flavorful mixture into the slow cooker with chicken and veggies. Cover and let the magic happen.
  • Slow cook until the chicken is tender and the vegetables are soft, approximately 6 hours.
  • Combine smooth coconut milk and rich cashew butter in a bowl, whisking until silky and lump-free. Transfer mixture to slow cooker and let it simmer for an additional hour. Serve with a delightful topping of chopped cashews and fresh cilantro.

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