Slow Cooker Curry Chicken and Vegetables

Slow Cooker Curry Chicken and Vegetables Recipe by See Recipe

List of Ingredients:

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

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

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

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

ENJOY! Make this delicious Slow Cooker Curry Chicken and Vegetables recipe and tag us! @slenderkitchen See Recipe

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