A perfect lunch for the week! Or dinner. And it’s so easy.
Ingredients – serves about 8
- 3-4 chicken breasts
- 1 medium onion, diced (or 1/2 large onion)
- 1 large can of fire roasted diced tomatoes (28 oz can)
- 1 can light coconut milk
- 3 cloves garlic, minced
- Spices: 1-2 tbsp curry powder, 1-2 tsp garam masala, 1tsp cinnamon, 1 tsp paprika, dash of chili powder, sea salt and pepper, to taste
- For sauce thickener and to be added at the end: arrowroot powder and water
Put everything in your crock-pot and turn on and cook on setting of choice. I did high for 6 hours, you could also do low for 8-10 hours. When finished, remove the chicken breasts from the crock-pot and place in bowl and shred with two forks (or you can cut it up in cubes beforehand and have cubed chicken). Now take arrowroot powder and mix with water according to package directions and stir in – this will thicken the sauce. Now add your chicken back to the crockpot and mix well.
Another alternative is to cook this in a large dutch oven. For that method, I would boil the chicken first in a separate pot and set aside. Now take your dutch oven and put 1 tbsp oil in it, turning heat to medium high. Sauté the onions with seasoning, and after 1-3 minutes add the garlic. Be careful not to burn the garlic! Next add the canned tomatoes and coconut milk and bring to a slow boil. Reduce heat to medium low and add the chicken to the pot at this point. Combine everything together for about 15 minutes to let the flavors combine. Taste test, add more salt and pepper if needed.
Serve with steaming hot Jasmine rice and cilantro. Yum!
Other veggies you can add: zucchini, cauliflower, even bell peppers!
1 thought on “Crockpot Coconut Curry Chicken”