Coconut Curry Chicken and Vegetables in the Slow Cooker recipe

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Ingredients

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

Nutrition Info

470.1 calories
carbohydrate: 25.4 g
cholesterol: 65.4 mg
fat: 29 g
fiber: 5.5 g
protein: 31 g
saturatedFat: 16.3 g
servingSize: -
sodium: 1021.4 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

Recipe Yield

6 servings

Recipe Note

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.

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