Crockpot Coconut Curry Chicken 

This comforting dish combines tender chicken with a rich, aromatic coconut curry sauce, bringing the flavors of the tropics right to your dinner table. With minimal prep time and the convenience of a slow cooker, it's perfect for busy weeknights or leisurely weekends.

 Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon minced garlic

• 1 medium onion, finely chopped

• 1 red bell pepper, sliced

• 2 medium carrots, sliced

• 1½ teaspoons curry powder

• ½ teaspoon ground ginger

• 1½ teaspoons salt

• ½ teaspoon black pepper

• 1 tablespoon brown sugar

• 2 tablespoons lime juice

• 1 (15 oz) can full-fat coconut milk

• 1 cup chicken broth

• 1 tablespoon fish sauce

• 1 cup frozen peas

• Fresh cilantro, chopped (for garnish)

• Cooked rice (for serving)

 Directions

1. Prepare the Ingredients:

   • Place the chicken pieces into the bottom of the slow cooker.

   • Add the minced garlic, chopped onion, sliced red bell pepper, and sliced carrots on top of the chicken.

2. Mix the Sauce:

   • In a separate bowl, whisk together the curry powder, ground ginger, salt, black pepper, brown sugar, lime juice, coconut milk, chicken broth, and fish sauce until well combined.

3. Combine and Cook:

   • Pour the sauce mixture over the chicken and vegetables in the slow cooker.

   • Stir gently to ensure the chicken and vegetables are evenly coated with the sauce.

   • Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.

4. Add Peas:

   • About 30 minutes before serving, stir in the frozen peas.

   • Cover and continue to cook until the peas are heated through.

5. Serve:

   • Serve the coconut curry chicken over cooked rice.

   • Garnish with chopped fresh cilantro before serving.

 Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal

• Protein: 30 g

• Fat: 20 g

• Carbohydrates: 15 g

• Fiber: 3 g

• Sugar: 6 g

• Sodium: 800 mg