Crockpot Coconut Curry Chicken 

This Crockpot Coconut Curry Chicken is a rich and creamy dish that combines tender chicken with aromatic spices and coconut milk. The slow cooking process allows the flavors to meld beautifully, resulting in a comforting meal that's perfect for busy weeknights. The addition of turmeric, ginger, and garlic powder gives the curry a warm, earthy depth, while the coconut milk adds a subtle sweetness and velvety texture.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 can (14 oz) coconut milk

• 1 tablespoon curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground ginger

• 1 teaspoon garlic powder

• ½ teaspoon ground cumin

• ½ teaspoon ground black pepper

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon salt

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 cup baby carrots, halved or quartered

• 1 cup baby potatoes, halved

• 1 red bell pepper, chopped

• 1 cup fresh spinach (optional)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Directions

1. Prepare the Aromatics:
   In a skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing until softened, about 3–4 minutes.

2. Combine Ingredients in Crockpot:
   Transfer the sautéed onion and garlic to the crockpot. Add the coconut milk, curry powder, turmeric, ground ginger, garlic powder, ground cumin, ground black pepper, cayenne pepper (if using), and salt. Stir to combine.

3. Add Vegetables and Chicken:
   Place the baby carrots, baby potatoes, and red bell pepper into the crockpot. Nestle the chicken breasts on top of the vegetables.

4. Cook:
   Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.

5. Shred the Chicken:
   Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine.

6. Add Spinach and Lime Juice:
   If using, stir in the fresh spinach until wilted. Add the lime juice and stir to combine.

7. Serve:
   Ladle the curry into bowls and garnish with chopped fresh cilantro. Serve over rice or with naan bread, if desired.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 38 g

• Carbohydrates: 30 g

• Fat: 22 g

• Saturated Fat: 10 g

• Cholesterol: 90 mg

• Sodium: 800 mg

• Potassium: 950 mg

• Fiber: 6 g

• Sugar: 7 g