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Slow-Cooker Coconut Curry Chicken
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Prep Time:
35 minutes
Total Time:
4 hours 35 minutes
Delicious Asian-style chicken and vegetables served over rice for a satisfying meal.
Ingredients:
  • 12 chicken thighs (about 3 lb), skinned
  • 2 teaspoons garlic salt
  • 3 teaspoons canola oil
  • 1 large onion, cut into 1-inch pieces
  • 6 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 2 tablespoons finely chopped gingerroot
  • 2 teaspoons grated lime peel
  • 2 tablespoons curry powder
  • 1 tablespoon Sriracha sauce
  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 1/4 cup whipping cream
  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh cilantro
Instructions:
  • Prepare the slow cooker by greasing it with cooking spray. Season the chicken with garlic salt. In a large skillet, warm 1 1/2 teaspoons of oil over medium-high heat. Brown 6 chicken thighs for 6 to 8 minutes, turning them once. Transfer the browned chicken to the slow cooker. Repeat the process for the remaining chicken thighs using the remaining 1 1/2 teaspoons of oil.
  • Sauté onion, carrots, celery, garlic, gingerroot, lime peel, curry powder, and salt in a skillet for 5 minutes, stirring often. Transfer mixture to a slow cooker and mix in Sriracha sauce, coconut milk, and whipping cream.
  • Seal in the flavors by covering the dish and cooking on High heat for 4 hours.
  • 15 minutes before serving, prepare rice according to package instructions. Mix in lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

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