Slow Cooker Curry Chicken and Vegetables

RECIPE Slow Cooker Curry Chicken and Vegetables by See Recipe

This easy slow cooker Chicken Curry is packed with the flavors of curry, coconut, and plenty of veggies. An easy, flavorful dinner you will make again and again. See Recipe

What you need:

2 lbs. boneless skinless chicken breast 2 tsp. olive oil 3 garlic cloves, minced 2 tbsp. ginger, minced 1 red onion, diced 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste) 1/2 cup low-sodium chicken broth 14 oz. light coconut milk 2 cups butternut squash, peeled and chopped 1 cup snow peas 2 cups broccoli 1 zucchini, chopped 4 cups spinach 2 limes See Recipe

Step 1 Heat the olive oil over medium high heat. Add the garlic, ginger, and onion. Cook for 4-5 minutes. Add the curry powder (or paste) and cook for 30 seconds. Stir in the chicken broth and turn off heat. Stir in the coconut milk. See Recipe

Step 2 Place the chicken and vegetables in the slow cooker. If you like your vegetables more tender crisp, wait and add the broccoli, snow peas, zucchini, and spinach during the last thirty minutes of cooking. See Recipe

Step 3 Pour the coconut curry mixture over top. Cook on low for 3-4 hours. Chop or shred chicken. Season with salt and pepper as needed. Serve with fresh lime juice. Cooking time may vary based on your slow cooker. See Recipe

We hope you enjoy this delicious Slow Cooker Curry Chicken and Vegetables recipe. See Recipe

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