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Slow Cooker Chicken Curry with Coconut Milk

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
135 min
SERVINGS
4 servings
Dinner
Slow Cooker Chicken Curry with Coconut Milk
Ingredients
  • 3 skinless, boneless chicken breasts, cubed
  • 4 small (3 ounce) potatoes, peeled and cubed
  • 1 red bell pepper, cored and sliced into 1/4-inch strips
  • 1/2 onion, chopped
  • 2 cups chicken broth
  • 2 tablespoons mild curry powder
  • 1 teaspoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 (14 ounce) can coconut milk
  • freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
Instructions
1
Place the chicken, potatoes, bell pepper, and onion in a slow cooker.
2
In a separate container, whisk together the chicken broth, curry powder, curry paste, cumin, 1 teaspoon of salt, and a pinch of heat from the cayenne pepper. Pour this mixture into the slow cooker and stir everything together using a wooden spoon until well combined. Cover the top of the slow cooker.
3
Cook the dish on Low for 4 to 5 hours or High for 2 to 3 hours, depending on your schedule. The chicken should be tender and easily shredable by the end of this time frame.
4
About 15 minutes before the cooking time is up, stir in a can of coconut milk to add richness and creaminess. Continue to cook until the coconut milk is heated through.
5
Just before serving, sprinkle a pinch of salt and a few grinds of black pepper over the top. Finish with a sprinkle of chopped cilantro for added freshness and color.