Slow Cooker Thai Coconut Chicken & Sweet Potato Curry
Author Kristy {Boys Ahoy}
Ingredients
- 2 large chicken breasts (or 6 chicken tenders)
- 1 large sweet potato, peeled and diced
- 2 red bell peppers, seeds removed and chopped
- 1/2 white onion, chopped
- 1 (14 oz) can coconut milk
- 1/2 cup chicken broth
- 1 1/2 tsp curry powder
- 1 1/2 tsp curry paste
- 1/2 tsp garlic salt
- salt and pepper to taste
- ***see note below to thicken sauce if needed
Instructions
- Whisk coconut milk, chicken broth and seasonings together in a bowl and pour into a 6qt slow cooker.
- Place diced sweet potato, red bell peppers, onion, and chicken in the slow cooker.
- Cook on low for 4-6 hours or high 3-4 hours (until chicken is cooked through and vegetables are tender). Remove chicken and shred with a fork. Add back into the slow cooker.
- Serve over warm white or brown rice.
Notes
***If you want a thicker sauce, whisk 2 tbsp cornstarch into 1/4 cup cool water. Pour into the slow cooker and let cook for another 20-30 minutes (until it simmer and thickens)
Amount Per Serving |
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Calories 331 |
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% Daily Value |
Total Fat 23 g | 35% |
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| Saturated Fat 19 g | 95% |
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| Unsaturated Fat 2 g | |
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Cholesterol 37 mg | 12% |
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Sodium 468 mg | 20% |
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Total Carbohydrates 17 g | 6% |
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| Dietary Fiber 2 g | 8% |
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| Sugars 2 g | |
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Protein 18 g | 36% |
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Recipe by Kristy Denney at https://boysahoy.com/slow-cooker-thai-coconut-chicken-sweet-potato-curry/