Slow Cooker Coconut Curry Chicken

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Slow Cooker Coconut Curry Chicken is full of Chicken Breast Chunks, Tomatoes, Curry Powder and Creamy Coconut Milk then Slow Cooked to a Thick Stew! Top this over Rice, Pasta or eat it with Some Bread! 

Slow Cooker Meals are some of our Favorite Dinners, they are Easy and so many things can be prepared without much effort! This Coconut Curry Chicken is so Flavorful and Creamy. It has become a favorite Meal Once a week. Make sure to check out all of our Slow Cooker Recipes, from Chili’s, Beans, Lentils, Roasts and Chicken Meals, Click Here!

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Prep Time: 15 Minutes
Slow Cooker Temperature: High
Slow Cooker Cooking Time: 4 – 5 Hours
Coconut Curry Chicken - Dining in with Danielle

Slow Cooker Coconut Curry Chicken Ingredients:

2 – 2 1/2 Pounds Chicken Breast (Boneless and Skinless)
28 Ounce Can Diced Tomatoes
14 Ounce Can Coconut Milk
3 Tablespoons Fresh Minced Garlic (3 cloves)
2 Tablespoons Curry Powder
2 Teaspoons Chicken Bouillon (We use Better Than Bouillon)
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper 

Slow Cooker Coconut Curry Chicken Instructions:

1. First, you will need a Slow Cooker turned on High to get it Heated up while Prepping. Next, Cut up the Chicken Breast into 1 inch Cubes, Add to the Slow Cooker. Now Add Canned Diced Tomatoes, Coconut Milk, Fresh Minced Garlic, Curry Powder, Chicken Bouillon, Salt and Ground Black Pepper to the Slow Cooker. Mix Up All the Ingredients.

TIP: If you are using Canned or Boxed Bouillon, Add 1 Cup and Decrease the Canned Tomatoes By Half or else this will be to Watery, You want this Chicken Curry to have a Gravy Texture! 
Crockpot Coconut Curry Chicken - Dining in with Danielle

2. Put Lid on and Make Sure Temperature is set to High.  Slow Cook the Coconut Curry Chicken for 4 – 5 Hours. The Consistency should be like Gravy. Serve over Rice or Pasta! 
Curry Chicken - Dining in with Danielle

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Slow Cooker Coconut Curry Chicken 

Prep Time: 15 Minutes
Slow Cooker Temperature: High
Slow Cooker Cooking Time: 4 – 5 Hours 

Slow Cooker Coconut Curry Chicken Ingredients:

2 – 2 1/2 Pounds Chicken Breast (Boneless and Skinless)
28 Ounce Can Diced Tomatoes
14 Ounce Can Coconut Milk
3 Tablespoons Fresh Minced Garlic (3 cloves)
2 Tablespoons Curry Powder
2 Teaspoons Chicken Bouillon (We use Better Than Bouillon)
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper 

Slow Cooker Coconut Curry Chicken Instructions:

1. First, you will need a Slow Cooker turned on High to get it Heated up while Prepping. Next, Cut up the Chicken Breast into 1 inch Cubes, Add to the Slow Cooker. Now Add Canned Diced Tomatoes, Coconut Milk, Fresh Minced Garlic, Curry Powder, Chicken Bouillon, Salt and Ground Black Pepper to the Slow Cooker. Mix Up All the Ingredients.

TIP: If you are using Canned or Boxed Bouillon, Add 1 Cup and Decrease the Canned Tomatoes By Half or else this will be to Watery, You want this Chicken Curry to have a Gravy Texture! 

2. Put Lid on and Make Sure Temperature is set to High.  Slow Cook the Coconut Curry Chicken for 4 – 5 Hours. The Consistency should be like Gravy. Serve over Rice or Pasta!

Dining in with Danielle for more recipes!

Photos By Danielle and videos By my love Chris Redding

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