Coconut Curry Chicken and Vegetables in the Slow Cooker

Coconut Curry Chicken and Vegetables in the Slow Cooker Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 7 hrs

    TOTAL : 7 hrs 20 mins

    SERVING : 6

    YIELD : 6 servings

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.

  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.

  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.

  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Per Serving: 470 calories; protein 31g; carbohydrates 25.4g; fat 29g; cholesterol 65.4mg; sodium 1021.4mg. You can use fresh or frozen green beans.