Coconut Curry Chicken and Vegetables in the Slow Cooker

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

• Preparation Time: 20 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 20 mins
• Calories: 470 Calories

Ingredients

• 2 teaspoons kosher salt
• 3 cloves garlic, minced
• ¾ cup chicken broth
• 1 teaspoon ground turmeric
• 2 tablespoons curry powder
• ½ teaspoon cayenne pepper
• 1 tablespoon minced fresh ginger
• 2 cups fresh green beans, trimmed
• 1 teaspoon cumin
• ¼ cup chopped fresh cilantro (Optional)
• ¼ cup cashew butter
• 1 red bell pepper, cut into 1-inch cubes
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 sweet potato, cut into 1-inch cubes
• ½ medium onion, cut into 1-inch cubes
• 1 (15 ounce) can full-fat coconut milk
• ½ cup chopped raw cashews (Optional)

Recipe Instructions

Step 1

Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.

Step 2

Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.

Step 3

Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.

Step 4

Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.