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Slow-Cooker Coconut Curry Chicken

Slow-Cooker Coconut Curry Chicken
  • Prep 35 min
  • Total 4 hr 35 min
  • Servings 6
Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.
Updated February 24, 2014

Ingredients

  • 12 chicken thighs (about 3 lb), skinned
  • 2 teaspoons garlic salt
  • 3 teaspoons canola oil
  • 1 large onion, cut into 1-inch pieces
  • 6 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 2 tablespoons finely chopped gingerroot
  • 2 teaspoons grated lime peel
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1 tablespoon Sriracha sauce
  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 1/4 cup whipping cream
  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh cilantro

Steps

  • 1
    Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • 2
    Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • 3
    Cover; cook on High heat setting 4 hours.
  • 4
    About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Total Fat
14g
0%
Saturated Fat
5g
0%
Sodium
1010mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
4g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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