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Sunday Slow Cooker: Coconut Thai Curry Chicken Breasts

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232
Calories 
9.9g
Carbs 
8.9g
Fat 
27.1g
Protein 
6
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Recently I have had some friends ask about simple ways to start eating healthier all week. They don’t all have time to cook every night, may be on a limited budget, are cooking for one, and/or don’t have conventional kitchens. However no matter what the situation, I always have the exact same recommendation. Buy a slow cooker and make a big crockpot meal every Sunday that you can eat throughout the week for quick healthy lunches and dinner. Not only will it provide a welcome home-cooked meal, it’s affordable and usually takes zero cooking knowledge.

Today’s recipe for Slow Cooker Coconut Thai Chicken is one that is perfect for that situation. It can easily be made for around $10 (even less with chicken thighs), takes about 5 minutes to put together, and can be eaten all week in a variety of ways. Serve it with rice, mixed with 1.5 cups of chicken broth for a Thai Soup, on a bed of rice or spaghetti squash, wrapped up as a sandwich with fresh veggies, or on top of a salad with cold brown rice and edamame. It’s delicious, simple, and can provide healthy meals all week long.

Prep Time

Sunday Slow Cooker: Coconut Thai Curry Chicken Breasts

9
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 2 lbs. boneless skinless chicken breasts
  • 14 oz. can lite coconut milk
  • 4 oz. green curry paste (adjust to taste)
  • 3 tbsp. brown sugar
  • 4 cups Asian vegetable mix (or your own)
  • 1 U whole jalapenos (optional)

Nutritional Facts

Serving Size: 
228g
Amount Per Serving
Calories 232
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
19%
Cholesterol 66mg
22%
Sodium 526mg
23%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
5%
Sugars 3g
0%
Protein 27g

Directions

  1. Add the chicken to the slow cooker.
  2. Whisk together the coconut milk, 1/2 the curry paste, and brown sugar. Taste and add more curry paste if needed. If using the jalapenos for extra heat, add them whole to the crockpot.
  3. Cook on low for 4 hours. Open and add the vegetables. Cook for 30 more minutes.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

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6 servings 228g 232 cal 9.9 g 8.9 g 27.1 g 1.1 g 3.9 g 66 g 526 g 3.3 g

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