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Slow Cooker Curry Coconut Chicken

by Livestrong_Recipes  |  Oct 16, 2018

Slow Cooker Curry Coconut Chicken
Photo Credit: My Nguyen/LIVESTRONG.COM
  1. PREP
  2. 15 m
  • COOK
  • 4 h
  • TOTAL
  • 4h 15m

This slow cooker curry coconut chicken is the perfect solution for when you're craving an interestingly flavorful meal without the complicated kitchen time. Coconut and curry flavors are sure to trick anyone into thinking you've spent a lot of time putting the meal together – but in reality, the slow cooker does all the work. You can prep the ingredients ahead of time and freeze until you are ready to create this meal. The thighs are full of healthy monounsaturated fats, and wild rice will fill your belly with cholesterol-lowering fiber.

INGREDIENTS

SERVES 5

  • 8 without raw boneless, skinless chicken thigh
  • 1 1/2 cups Wild Rice (uncooked)
  • 1/2 cup Green Onion
  • 1 medium White Onion
  • 1 1/2 cups Coconut Milk, Canned
  • 2 tbsp Curry Powder, Jamaican Style
  • 1 tbsp Turmeric
  • 2 tbsp Soy Sauce
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Coconut Sugar
  • 1 tbsp Minced Garlic
  • 1 tbsp ground ginger
  • 1 tbsp Bay Leaf
  • 2 tbsp olive oil
  • 1/2 tbsp Salt, Iodized
  • 1/2 tbsp Black Pepper

DIRECTIONS

1 Prepare all ingredients: fillet the chicken thighs; chop the green onion (after removing stems); chop the white onion and grate the ginger.
2 Place all ingredients in a large freezer bag, mix together, and freeze until you are ready to cook the meal.
3 When you are ready, defrost the freezer bag overnight in the refrigerator, or soak in warm water for 1 hour before adding to slow cooker.
4 Place all ingredients in the slow cooker and add 2 1/2 cups of water, coconut water or chicken stock.
5 Cook on high for 4 to 5 hours.