Coconut Curry Chicken in the Slow Cooker

• servings: 6 servings
• active time: 30 minutes
• total time: 4 hours 35 minutes

Ingredients

1 tablespoon coconut oil, or as needed

1 pound skinless, boneless chicken breasts, cubed

½ medium onion, sliced

1 tablespoon minced garlic

2 (14 ounce) cans coconut milk

3 tablespoons red curry paste

1 cup water

1 head broccoli, cut into florets

1 large yellow squash, diced

2 stalks celery, diced

½ cup shredded carrot

2 green chile peppers, diced

2 tablespoons ground cardamom

1 tablespoon garam masala

1 tablespoon ground cumin

2 teaspoons ground cinnamon

salt and ground black pepper to taste

Directions

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

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.

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.

Nutrition

• Calories: 415 kcal
• Total Fat: 33 g
• Saturated Fat: 27 g
• Unsaturated Fat: 0 g
• Cholesterol: 39 mg
• Sodium: 236 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 20 g