Crockpot Creamy Coconut Chicken Curry

• servings: Serves 5
• total time: 10 hours 30 minutes

Ingredients

1 (15 oz) can coconut milk (shaken)

¼ cup chicken broth

3 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp garlic powder or 3 cloves garlic, minced

1 tbsp ground ginger or freshly grated ginger

1½ tbsp curry powder

1 tsp ground turmeric

Freshly ground black pepper

1 tsp salt

1 lb boneless skinless chicken breast

1 bag diced sweet potatoes

2 medium carrots, sliced

1 yellow onion, diced

1 red bell pepper, sliced

Jasmine rice or cauliflower rice, for serving

Chopped parsley, for topping

Directions

In a crockpot, whisk together 1 can coconut milk, ¼ cup chicken broth, 3 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tbsp garlic powder, and 1 tbsp ground ginger.

Stir in 1½ tbsp curry powder, 1 tsp ground turmeric, a few shakes of freshly ground black pepper, and 1 tsp salt.

Add chicken, 1 bag diced sweet potatoes, 2 medium sliced carrots, and 1 diced yellow onion. Gently stir to coat everything in the sauce.

Cook on high for 4 hours or low for 6–7 hours.

Remove the chicken, shred with two forks, and return it to the crockpot.

Stir in 1 sliced red bell pepper, cover, and cook on high for 10 more minutes until the peppers are tender yet still have a little crunch.

Serve over jasmine rice or cauliflower rice, and top with chopped parsley if desired.

Enjoy! ❤️