Easy Peasy Curried Slow Cooker Coconut Chicken Stew

I have come to really love the combination of coconut milk and curry.  This dish was thrown together yesterday.  It was a full day and I wanted to make use of my slow cooker in order to free up my afternoon… and it is delicious.  I know the name is long... Curried Slow Cooker Coconut Chicken Stew... quite a mouthful.... but hey, it matches the dish!

It is only a mild curry so if you are not a voracious fan, like I have become, it would suit you nicely.  If you like a hotter curry, add more powder to the mix.

And it smelled wonderful while it cooked away all afternoon.  At dinnertime, all I had to do was put a couple of small white potatoes in the mike for The Captain… he chose them over rice for a change.  And for me, half a baked spaghetti squash… lately I have been baking a couple of squashes in the oven at the same time so I will have some ready to reheat on the fly when I am in a hurry to get dinner on the table.

Sound good?  Here is my recipe… hope you will give it a try.  Of course you can use a lower fat version of coconut milk here, and if you don’t use baby carrots, just cut up some large ones into 1/2-inch chunks.  A yellow or orange pepper would be nice as well.

Curried Slow Cooker Coconut Chicken Stew
Makes 6 servings

• 1 Tbs coconut oil
• approximately 1-1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
• 2 cups baby carrots
• 3 cups sliced white onions
• 1 red pepper, cut in large slivers
• 5 cloves garlic, peeled, smashed and minced
• 1 Tbs grated fresh ginger root
• 1-1/2 cups chicken 
• 200 ml (1/2 can) coconut milk
• 1 Tbs curry powder
• dash of salt
• drizzle of lemon juice
• fresh cilantro to garnish

1. Melt coconut oil in large skillet over MEDIUM-HIGH heat.  Add the chicken pieces and cook till browned, about 5 or 6 minutes. Stir occasionally.
2. Meanwhile layer carrots, onions, red pepper, garlic and ginger in the slow cooker.
3. Mix the broth, coconut milk, curry powder, and dash of salt together in a medium bowl and then pour over the contents of the slow cooker.
4. Cover slow cooker and set to LOW for 5 to 6 hours.
5. Serve with a drizzle of lemon juice and fresh cilantro to garnish.

Per serving.
Weight Watchers P+ =  5.
Calories 226; Protein 29g;  Carbohydrate 14g; Fat 6g; Fibre 3g.

Everything in slow cooker and ready to cover and cook



All cooked and ready 



Stir a bit to combine the ingredients and then serve



Over baked spaghetti squash for me... and baked potato for The Captain

Printable Recipe

If you like it, would appreciate the PIN.. thanks so much.

Are you a curry fan?  Do you use your slow cooker much?