This richly spiced slow cooker meal results in tender chunks of chicken in a creamy sauce to pair with white or brown rice. A twist of lime and fresh cilantro brighten the flavors before serving. If you prefer a spicier version, use hot curry powder or add ground cayenne pepper.
Slow Cooker Curry Chicken
4-6

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Slow Cooker Curry Chicken

  • Servings: 4-6
  • Prep Time: 30 MINS
  • Cook Time: 240 MINS

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Directions

Step one
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 two
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 three
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 four
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 five
Serve the curry over white or brown rice and garnish with cilantro.

Ingredients

RANGERĀ® Free Range Boneless Skinless Chicken Breasts, Value Pack
medium tomatoes, cored and chopped
small yellow onion, diced
garlic cloves, diced
2 tbsp. curry powder
1 tsp. fine sea salt
1 13 oz. Can of unsweetened coconut milk
lime
  fresh cilantro, chopped
  white or brown rice

Directions

Step one
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 two
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 three
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 four
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 five
Serve the curry over white or brown rice and garnish with cilantro.