Description
Crockpot Coconut Curry Chicken is a delightful, aromatic dish that combines tender chicken with creamy coconut milk and vibrant spices. This easy-to-make meal transports you to a tropical paradise with every bite. Perfect for busy weeknights or festive gatherings, it’s sure to impress your family and friends. Enjoy the warm flavors and inviting aroma that fills your home as this comforting curry simmers gently in your Crockpot.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 1 cup bell peppers, chopped
- 2 cups fresh spinach
- 4 garlic cloves, minced
- Juice of 1 lime
Instructions
- Chop bell peppers into bite-sized pieces.
- Place chicken breasts at the bottom of the Crockpot. Pour in coconut milk and add red curry paste.
- Add minced garlic, grated ginger, and chopped bell peppers; stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreds easily.
- Stir in fresh spinach about 30 minutes before serving and squeeze lime juice over the dish just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg