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Slow Cooker Curry Chicken
Servings: 4-6
Prep Time: 30 MINS
Cook Time: 240 MINS
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Ingredients
| 4 | RANGER® Free Range Boneless Skinless Chicken Breasts Value Pack |
| 2 | medium tomatoes, cored and chopped |
| 1 | small yellow onion, diced |
| 2 | garlic cloves, diced |
| 2 tbsp. | curry powder |
| 1 tsp. | fine sea salt |
| 1 13 oz. | Can of unsweetened coconut milk |
| 1 | lime |
| fresh cilantro, chopped | |
| white or brown rice |
Directions
| Step 1 |
| Place the chicken in the pot of a 6 qt. slow cooker. Top with the tomatoes and the onions. Add the garlic and sprinkle in the curry powder and salt. Pour in the coconut milk and stir. Arrange the chicken back into a single layer. |
| Step 2 |
| Put on the lid and cook on high for 4 hours, until the chicken is tender and pulls apart easily. The liquid around the chicken will look slightly curdled. Turn off the slow cooker and let sit for 10 minutes. |
| Step 3 |
| Transfer the chicken breasts to a cutting board. Ladle the sauce into the pitcher of a high-powered blender. Secure the lid and puree on high for 15 seconds, until smooth. Return the sauce to the bowl of the slow cooker. |
| Step 4 |
| Use a knife to coarsely chop and shred the chicken into large pieces. Add the chicken back to the pureed sauce in the slow cooker. Squeeze in the juice of the lime. Stir and add more salt, to taste, if desired. |
| Step 5 |
| Serve the curry over white or brown rice and garnish with cilantro. |
