Ingredients
Crockpot Curry Chicken
- 16 oz. boneless, skinless chicken breast
- 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
Peppers and Onion
- 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
Brown Rice
- 1 cup brown rice
- 2 cups water
Instructions
Crockpot Curry 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). We suggest cooking your chicken on low for maximum tenderness.
- 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 curry chicken ingredients and mix until combined. Let cook for 20-30 more minutes to thicken.
Peppers and Onions
- 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.
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.
Tips & Notes
- In order to make this recipe keto and paleo, sub the brown rice for a grain free option like cauliflower rice.
Nutrition Facts
Serving Size: 1/4 recipe Calories: 440 Sugar: 6 Fat: 21 Carbohydrates: 33 Fiber: 4 Protein: 30Category: DinnerMethod: Slow CookerCuisine: Thai
Keywords: crockpot curry chicken