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Slow Cooker Coconut Chicken Curry Recipe
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
3 large potatoes, peeled and chopped
1 small onion, sliced
14 oz. can coconut milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 teaspoons curry powder
1 teaspoon red pepper sauce
1 cup reduced-sodium chicken broth
10 oz. bag frozen peas, thawed
cooked rice
In a large frying pan heat up the vegetable oil. Add in the chicken breasts and brown them on all sides. Place potatoes and onion into your slow cooker and place the browned chicken breasts on top.
Combine together the coconut milk, salt, ground black pepper, curry powder, red pepper sauce and chicken brown in a bowl and whisk together until well blended. Pour this mixture over the top of the other ingredients in your slow cooker.
Place lid on top and turn the heat seating onto high. Cook for 1 hour on high and then reduce the heat to the low setting. Continue slow cooking on the low setting for 5 to 6 hours or until done. Remove and serve immediately over cooked rice.
