Prep your lunch or dinner for the entire week with these Healthy Slow Cooker Coconut Curry Chicken Bowls!
Oh haiiiiiii! Happy Monday. It’s actually Thursday right now as I am writing this, but I’m trying to get ahead of the game here before a busy weekend. The last errrrr 6 weeks have been anything BUT that “get ahead” mentality. I’m usually pretty organized with work and life, but with the launch of the Healthy Glow Collective and the holidays and travel…holy man did I feel behind there for a little bit. I finally feel like I’ve got my bearings back.
I’ve even had a chance to watch Netflix, AKA finish season 6 of Shameless. Le sigh. There’s nothing worse than watching a season finale of a show and NOT REALIZING IT WAS THE SEASON FINALE. To make it worse, season 6 is the latest season of Shameless on Netflix, too! I just love that show. They bring real issues of diversity, gender roles, poverty, etc. into perspective. Another thing I love about Shameless is how the characters have morphed over each season. SO GOOD. Please tell me you’ve seen it!
It’s about 8:30 PM right now and all I want to do is go to bed since I was up at 4:30 AM this morning because I couldn’t sleep. However, I try and have a STRICT 9:00 PM rule, where I have to stay up until then 😀 So? I just started The Parent Trap because it was just added to Netflix. We’re talking the 1961 version. Aw yeah.
Okay, let’s talk about these bowlz now.
If you are a curry girl, this needs to be added to your meal plan! SO SO SOOOOO good. It’s made in the slow cooker because that’s what us Minnesota girls do with green curry paste and full-fat coconut milk (for both of these products, I use the brand Thai Kitchen because it’s the easiest to find and what I love most!). If you do one thing…please use FULL FAT! The flavor is so much better than that lite stuff and I highly recommend it.
We paired this chicken with some lightly sautéed onions and peppers and a side of brown rice. Don’t forget to give a lime wedge a big squeeze, it really makes the flavor of this recipe.
Slow Cooker Coconut Curry Shredded Chicken
Prep your lunch or dinner for the entire week with these Healthy Slow Cooker Coconut Curry Chicken Bowls!
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4
Ingredients
For the Chicken
- 16 oz chicken breast (~4 medium)
- 1 tablespoon minced garlic
- 1 15 oz. can full-fat coconut milk
- 3 tablespoons green curry paste
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 2 tablespoons lime juice (more for topping)
- 1/2 teaspoon chili powder
- 2 tablespoons Thai basil, fresh (or regular basil)
- salt and pepper to taste
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
- 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).
- Once cooked all the way through and tender, remove and shred chicken with 2 forks. Then, place back into slow cooker.
- Add the rest of the chicken ingredients and mix until combined. Let cook for 20-30 more minutes to thicken.
For the Peppers
- Slice 1 large green pepper and 1 large red pepper into thin slices. Then slice 1/2 a red onion.
- 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
- 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
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ACKTIVE LIFE says
YUMMY! I definitely pinned this for later…I have never made coconut chicken in the slow cooker, so I am looking forward to trying this. Have a fabulous Monday! XOXO
Karlie says
SHAMELESS IS THE BEST! Seriously obsessed with that show <3 and curry! loving all the videos lately 🙂
Lee Hersh says
Seriously love Shameless so much.
Emily says
Yum this looks so good Lee! Definitely making it this week
Bethany @ athletic avocado says
Winner winner chicken dinner right here! I’ve been using my slow cooker non-stop lately, and I’m going to keep up with it by making this coconut curry chicken! Noms!
Lee Hersh says
I legit haven’t put my slow cooker away since like October! Love it so much.
Workerbee says
Just made this – so easy!! Dang tasty too!
Lee Hersh says
<3 glad you loved it!
Lisa says
Do you think you could sub curry powder instead of paste? I have a ton of curry powder and would prefer to use it instead of buy more. thanks!
Christina says
The green curry paste I used was very potent. I definitely should have used less than what the recipe called for. I ended up using less of the green curry/coconut milk sauce on the chicken. Next time I will use only 1 TBSP of the green curry paste
★★★★
Jen K. says
I just found the same thing out the hard way. Wish I had seen your post earlier. WAY too spicy. Feel like I wasted a meal.
Steph says
First of all, this looks amazing and came just in time as I’m trying to come up with new meal prep ideas.
Question – do you think this would turn out fine with lite coconut milk? Or mix a 1/2 can of full-fat with 1/2 can of lite? Trying to figure out how to get that fat count down a teeny bit. Thank you!
Jo says
Hello!
This looks delicious!
I was wondering if coconut milk is recommended when weight/cutting training style diet?
Thanks again!
Lauren says
I’m confused — how is this a slow-cooker meal if you only cook the chicken and the garlic in the slow cooker?
Am I missing something in the cooking instructions? Can the chicken be cooked in the coconut milk (and curry paste)?
Kasey says
I had the same confusion as you. If you watch the video, it shows that once the chicken is shredded you add all of the sauce ingredients, stir it up and cook an additional 30 minutes. It does not say that in the written instructions though.
Lee Hersh says
Hey Lauren! You can totally cook it in the sauce. It works both ways!
Althea says
This sounds really good, but wouldn’t you want to add a liquid to the chicken as it slow cooks?
Meagan says
I can’t find the Thai basil anybody know if regular basil will be fine? Or tried using regular?
Lee Hersh says
Hey Meagan! Regular basil is perfect! Will update the recipe with that suggestion.
simon watson says
Thanks heaps for what looks like a delish recipe. I love chicken and love LOVE coconut but have never EVER thought about combining the two. I am sharing this and going to try it for my tea, off to the shops I pop haha latersssssss and thanks again.
★★★★★
Beth says
I made this last week and it was even more tasty than I expected!
★★★★★
Lee Hersh says
<3 Glad you loved it!
Mary says
Hi there! So excited to make this but I’m such a prep novice and I wanted to check, is it better to refrigerate or freeze if I’m making five days worth? Thank you! Wish me luck haha
Lee Hersh says
Hey Mary! You should be good to refrigerate 🙂
Crystal T says
Seriously. AHHHHMAZING. I can’t wait to heat up the leftovers tonight. My Fiance loved it too. WINNER WINNER for sure !
★★★★★
Lee Hersh says
<3 glad you guys loved it!!!
Amy says
Super good. Didn’t plan ahead enough to do it in a slow cooker so I just did it stove top. Very good over quinoa, too! Would love nutritional info for just the curry (without the rice and veg).
★★★★★
Anne says
Second time making this! Can you freeze this?
Alyssa says
First, this recipe is simple, healthy and absolutely divine. Just curious if you have the nutrition stats sans the rice??
Catering Den Haag says
This looks incredible! Looks like the perfect dish! Yum!
Cindy says
Just made this dish!, so delish! I used lite coconut milk & and still tastes incredibly awesome to cut the fat count.
Paola says
Yummy!! Definitely trying this. Thanks for sharing!
Michelle says
Can you make this in an instant pot?