Coconut Curry Chicken and Vegetables in the Slow Cooker recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces 2 cups fresh green beans, trimmed 1 sweet potato, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch cubes ½ medium onion, cut into 1-inch cubes 3 cloves garlic, minced 1 tablespoon minced fresh ginger ¾ cup chicken broth 2 tablespoons curry powder 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon ground turmeric ½ teaspoon cayenne pepper 1 (15 ounce) can full-fat coconut milk ¼ cup cashew butter ½ cup chopped raw cashews ¼ cup chopped fresh cilantro
Nutrition Info
- 470.1 caloriescarbohydrate: 25.4 gcholesterol: 65.4 mgfat: 29 gfiber: 5.5 gprotein: 31 gsaturatedFat: 16.3 gservingSize: -sodium: 1021.4 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Chicken and Vegetables in the Slow Cooker
Directions
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Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.