Slow Cooker Yellow Chicken Curry
Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter. This healthy yellow chicken curry recipes packs plenty of veggies and makes the perfect weeknight dinner for the whole family!
Ingredients
- 1 (15 ounce) can lite coconut milk
- ¼ cup chicken broth (or water)
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 3 cloves garlic, minced
- 1 tablespoon of freshly grated ginger
- 1 tablespoon yellow curry powder (or regular curry powder)
- ½ teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- ½ teaspoon salt
- 1 pound boneless skinless chicken breast
- 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
- 2 medium carrots, sliced
- 1 yellow onion, diced
- 1 red bell pepper, julienned
- 1 cup frozen peas
- To garnish:
- Fresh diced cilantro
Instructions
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In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
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Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
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Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
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Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4.
Recipe Notes
Feel free to use cashew butter in place of peanut butter in this recipe.
Find instructions for making this curry on the stovetop in the blog post.
Store this yellow chicken curry in the refrigerator for up to 4 days in an airtight container.
To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the yellow chicken curry with rice.
To reheat: thaw the chicken curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.