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Slow Cooker Coconut Curry Shredded Chicken

4.8 from 5 reviews

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Author:
  • Yield: 4

Ingredients

For the Chicken

For the Peppers

  • 1 large green pepper, sliced
  • 1 large red pepper, sliced
  • 1/2 red onion, sliced
  • 1-2 tablespoons coconut oil
  • salt and pepper, to taste

For the Brown Rice

  • 1 cup brown rice
  • 2 cups water

Instructions

For the Chicken

  1. Place chicken breast and minced garlic in a slow cooker. Turn to high and let cook on high for 2-4 hours or on low for 6-8 (depending on how strong your slow cooker is).
  2. Once cooked all the way through and tender, remove and shred chicken with 2 forks. Then, place back into slow cooker.
  3. Add the rest of the chicken ingredients and mix until combined. Let cook for 20-30 more minutes to thicken.

For the Peppers

  1. Slice 1 large green pepper and 1 large red pepper into thin slices. Then slice 1/2 a red onion.
  2. Heat 1-2 tablespoons of coconut oil in a large saucepan over medium/high heat. Then, add in sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren’t soggy. Season with salt and pepper.

For the Brown Rice

  1. Place 1 cup of brown rice and 2 cups of water in a medium pot. Turn to high and bring to a boil. Then, turn heat to low and cover. Let simmer for 20-25 minutes or until all water has evaporated.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 440
  • Sugar: 6
  • Fat: 21
  • Carbohydrates: 33
  • Fiber: 4
  • Protein: 30