Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews made right in your slow cooker!
Prep Time: 10 minutesminutes
Cook Time: 4 hourshours
0 minutesminutes
Total Time: 4 hourshours10 minutesminutes
Servings:4servings
Ingredients
3boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
1red pepper, seeded and thinly sliced
2smallpotatoes , (I used red), peeled and chopped
½white or yellow onion, chopped
2cupschicken broth
2cupsunsweetened coconut milk , (or one 14-ounce can + 1/2 cup chicken broth)
3tablespoonsyellow curry powder , (see note)
1teaspooncumin
1teaspoon salt, or to taste
½teaspooncayenne pepper, or to taste
optional: corn starch slurry , (see note)
cashews, cilantro, cooked rice for serving
Instructions
Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Notes
*If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost. *If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.