Coconut Curry Chicken in the Slow Cooker

Made in a slow cooker with tons of vegetables and spices, this red coconut curry is great served alone or over rice.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 35 mins
• Calories: 415 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup water
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 stalks celery, diced
• 1 tablespoon ground cumin
• 2 (14 ounce) cans coconut milk
• 1 tablespoon garam masala
• 2 green chile peppers, diced
• 1 head broccoli, cut into florets
• 3 tablespoons red curry paste
• 1 tablespoon coconut oil, or as needed
• 1 pound skinless, boneless chicken breasts, cubed
• 1 large yellow squash, diced
• 2 tablespoons ground cardamom
• 0.5 medium onion, sliced
• 0.5 cup shredded carrot

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.

Step 2

While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.

Step 3

Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.