Slow-Cooker Coconut Curry Chicken

Total Time Prep: 20 min. Cook: 5 hours
Yield 4 servings
Test Kitchen Approved
My husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 pound boneless skinless chicken breast halves
  • 1 cup light coconut milk
  • 4 teaspoons curry powder
  • 1 garlic clove, minced
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups hot cooked rice
  • Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

Directions

  1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
  2. In a small bowl, combine coconut milk, curry powder, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
  3. Serve chicken and sauce with rice. If desired, top with cilantro, coconut, peanuts and chiles.

Nutrition Facts

1 serving: 371 calories, 10g fat (4g saturated fat), 63mg cholesterol, 265mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

My husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Recipe Creator

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