Slow cooker ease plus ethnic flavors equals yum in this easy, dairy-free, at-home version of Slow Cooker Chicken Curry. Don’t miss out on the squeeze of lemon at the end- that citrus kick makes the dish!
Slow Cooker Chicken Curry
Servings
6 Servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 medium onion thinly sliced
- 1 15 ounce can chickpeas, drained and rinsed
- 2 medium sweet potatoes peeled and cut into about 1/2 to 1 inch dice
- ½ cup coconut milk I prefer regular, but you can use light here
- ½ cup chicken stock
- 1 15 ounce can tomato sauce
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon cayenne powder for those who like a spicier curry
- 1 cup frozen green peas
- 2 tablespoons fresh lemon juice
- Cilantro for garnish
Instructions
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
- Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on low for 8 hours or high for 4 hours.
- Using two forks, shred cooked chicken (if it’s easier, go ahead and remove it from the cooker to shred). Stir in peas and lemon juice 5 minutes before serving.
- Serve over brown rice and with plenty of fresh cilantro. (And hot sauce if you like it spicier!)
- Recipe posted with permission from Luv Cooks. Originally from The Lemon Bowl.
Frozen peas defrost and get hot fast, so at the end is enough
Recipe calls for frozen peas. At what point do you actually heat them? Or is putting them in hot crockpot for 5 minutes enough?
Would this recipe be good to put on before Shabbat to have ready for Shabbat morning? Or would it be burnt being on low for so long?
Hi Rach! The peas would be best added at the end, as they would get most likely get mushy in the slow cooker. Adding the lemon should work out ok, but the extra pop at the end is a nice touch! I hope you enjoy it!
Is it okay that I added the lemon and some of the peas at the beginning of cooking instead of the end? I noticed after it was done.
Hi Kobi! Since coconut cream is much thicker than coconut milk, I might suggest trying whole or 2% milk instead. Or, you could save the coconut cream and add it in right before you serve the curry for extra richness!
The recipe sounds really good. I was just wondering if the coconut milk could be replaced by either coconut cream or something else?
Im actually making it as well we “speak!” smells heavenly!!!
i added the cilantro into the dish (jusst a bit) bec we all love cilantro
The addition of cilantro is a perfect one! I hope you enjoyed it and have a great week Annette!
Ohh that sounds delicious Annette! Please let me know how it goes!
Hi Callie! yes, not just thighs but drumsticks as well. glad to hear that about the potatoes!! cant wait to try it!!
Hi Annette! Are you referring to chicken thighs? I think those would be fantastic in this! And yes, The Lemon Bowl, where I pulled the recipe from, says that will work great!
I’m so glad you enjoyed it Lorraine!
Made this for dinner tonight, it was delicious! Especially good when I’ve been having a hard afternoon at Mah Jongg!
2 questions:
1. can i use chicken bottoms on the bone instead?
2. can i use russett or yukon gold potatoes instead of the sweet potatoes or maybe a combo of butternut squash & other potatoes?