Slow Cooker Coconut Curry Chicken with Summer Vegetables
Slow Cooker Coconut Curry Chicken with Summer Vegetables is a tropical delight that brings vibrant flavors to your dinner table. This dish features tender chicken simmered in a rich coconut milk base, combined with fresh summer vegetables like zucchini and bell peppers. Perfect for busy weeknights, it offers an effortless yet impressive meal that will transport your taste buds straight to paradise. Serve over rice for a satisfying experience the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 tsp fresh ginger, grated
- 1 medium zucchini, sliced into rounds
- 1 cup bell peppers, chopped (mix of colors)
- 1 cup carrots, thinly sliced
- Salt and pepper to taste
Instructions
- Chop the chicken into bite-sized pieces and prepare the vegetables.
- In a bowl, whisk together coconut milk, red curry paste, minced garlic (2 cloves), and grated ginger until well combined.
- Layer the chicken in the slow cooker and pour the coconut mixture over it. Top with the vegetables.
- Season with salt and pepper. Cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, stir to mix flavors evenly.
- Serve over rice or quinoa, garnished with lime juice or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For deeper flavor, consider browning the chicken before adding it to the slow cooker. Customize the veggies based on what's in season or available. Leftovers can be stored in an airtight container in the fridge for up to four days.