Name: Coconut Curry Chicken in the Slow Cooker
Prep time: 30 min
Cook time: 245 min
Total time: 275 min
Yield: 6 servings
Ingredients: 1 tablespoon coconut oil, or as needed; 1 pound skinless, boneless chicken breasts, cubed; 0.5 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; 0.5 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

Ingredients

Instructions

Step 1

Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
Step 2

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.
Step 3

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.

Enjoy your meal!