4.67 from 3 votes
Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb
Slow Cooker Coconut Curry Cashew Chicken
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews made right in your slow cooker!

Course: Main Course
Cuisine: Indian
Keyword: Chicken, coconut, curry
Servings: 4
Author: Tiffany
Ingredients
  • 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
  • 1 red pepper, seeded and thinly sliced
  • 2 small potatoes (I used red), peeled and chopped
  • 1/2 white or yellow onion, chopped
  • 2 cups chicken broth
  • 2 cups unsweetened coconut milk (or one 14-ounce can + 1/2 cup chicken broth)
  • 3 tablespoons yellow curry powder (see note)
  • 1 teaspoon cumin
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon cayenne pepper, or to taste
  • optional: corn starch slurry (see note)
  • cashews, cilantro, cooked rice for serving
Instructions
  1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.

  2. 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.

  3. About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.

Recipe 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.