Slow Cooker Coconut Curry Chicken is an easy recipe with a light curry broth that is the perfect blend of the Thai flavors of coconut, curry, ginger, basil and lime! Add in chicken, red bell peppers and green beans for a delicious slow cooker chicken dinner. Let your crockpot do the work during the day so you can unwind with a delicious Thai chicken dinner in the evening.
Slow Cooker Coconut Curry Chicken Recipe
Slow cooker season makes me so happy! Just assemble the ingredients in the morning, turn on the crockpot, and dinner is served when you get home. Chicken breasts combine with fresh vegetables, red bell pepper, green beans and onion, making our crockpot chicken recipe a balanced dinner, especially when you serve it with hot cooked rice and a tossed green salad.
I also love the flavors of Thai food.....coconut, curry, ginger, basil, lime.....an amazing combination of fabulous flavors! Our coconut curry chili's light curry broth is the perfect blend of seasonings guaranteed to wake up your taste buds!
Perfect with hot cooked rice and a wedge of lime! Slow Cooker Coconut Curry Chicken will quickly become a family favorite. Yes, I love slow cooker season and the chill in the air!
Ingredients you will need to make this recipe
- red bell peppers
- onion
- green beans
- boneless skinless chicken breasts
- unsweetened coconut milk
- red curry paste
- garlic, minced
- fresh ginger
- kosher salt
- fresh basil
- lime juice
- hot cooked rice, serving suggestion
- lime wedges, serving suggestion
- hot sauce, serving suggestion
Slow Cooker Chicken Recipes
My slow cooker is one of my best friends! I just love coming home to dinner cooked and ready for me after a busy day. Be sure to try these slow cooker recipes and you'll have a variety of flavorful dinners that cook themselves to add to your recipe round up!
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Slow Cooker Coconut Curry Chicken
Ingredients
- 2 red bell peppers, seeded, thinly sliced, 2 cups
- 1 large onion, thinly sliced, 1 1/2 cups
- 2 cups green beans, 8 ounces
- 2 lbs. boneless skinless chicken breasts, cut in 2-inch chunks
- 1 can (14 oz. ) unsweetened coconut milk
- 1/4 cup red curry paste, Thai Kitchens
- 3 cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 1 tsp. kosher salt
- 1/3 cup thinly sliced fresh basil
- 3 Tbs. lime juice
- hot cooked rice, serving suggestion
- lime wedges, serving suggestion
- hot sauce, serving suggestion
Instructions
- Combine red peppers, onion and green beans in bottom of slow cooker. Top with chicken.
- Combine coconut milk, red curry paste, garlic, ginger and kosher salt. Pour over chicken and vegetables.
- Cook 7-8 hours on low or 3-4 hours on high.
- Stir in basil and lime juice. Top with hot cooked rice, lime wedges…..and hot sauce, for those who like it hot!
Notes
Nutrition
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