Slow Cooker Coconut Curry Chicken Breasts

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These healthy slow cooker Coconut Curry Chicken Breasts require just six ingredients and are low carb, Paleo, and Whole30 friendly.

232 CALORIES 9.9g CARBS 8.9g FAT 27.1g PROTEIN
3
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(7 PointsPlus®)
Slow Cooker Coconut Curry Chicken Breasts have all the flavor of your favorite Thai curry but is much healthier than your favorite take-out version. 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 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.

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The Recipe

Slow Cooker Coconut Curry Chicken Breasts

PREP TIME: 5 Min
COOK TIME: 4 Hours, 30 Min
TOTAL TIME: 4 Hours, 35 Min
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Ingredients

US METRICS
  • 2 lbs. boneless skinless chicken breasts
  • 14 oz. can lite coconut milk
  • 4 oz. green curry paste (adjust to taste)
  • 3 tbsp. brown sugar (leave out for Paleo/Whole30, low carb)
  • 4 cups Asian vegetable mix (or your own)
  • 1 U whole jalapenos (optional)

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Instructions

  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.
Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 232
Calories from Fat 80
% Daily Value *
Total Fat 8.9g
14%
Saturated Fat 3.9g
19%
Monounsaturated Fat g
%
Polyunsaturated Fat g
%
Cholesterol 66mg
22%
Sodium 526mg
23%
Total Carbohydrate 9.9g
3%
Dietary Fiber 1.1g
5%
Sugars 3.3g
Protein 27.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Slow Cooker Coconut Curry Chicken Breasts
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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