Coconut Curry Chicken and Vegetables in the Slow Cooker Recipe

Coconut Curry Chicken and Vegetables in the Slow Cooker Recipe

How To Make Coconut Curry Chicken and Vegetables in the Slow Cooker

The base of this slow-cooked coconut curry is rich and creamy. It is then made heartier with some beans, sweet potato, bell peppers, and chicken breasts.

Preparation: 20 minutes
Cooking: 7 hours
Total: 7 hours 20 minutes



  • lbschicken breasts,boneless, skinless, cut into 1 inch pieces
  • 2cupsfresh green beans,trimmed
  • 1sweet potato,cut into 1 inch cubes
  • 1red bell pepper,cut into 1 inch cubes
  • ½mediumonion,cut into 1 inch cubes
  • 3clovesgarlic,minced
  • 1tbspfresh ginger,minced
  • ¾cupchicken broth
  • 2tbspcurry powder
  • 2tspkosher salt
  • 1tspcumin
  • 1tspground turmeric
  • ½tspcayenne pepper
  • 1cancoconut milk,(15 oz), full fat
  • ¼cupcashew butter
  • ½cupraw cashews,chopped, optional
  • ¼cupfresh cilantro,chopped, optional


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

  2. 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.

  3. Cook on Low for 6 hours until chicken is cooked through and vegetables are fork tender.

  4. 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.


  • Calories: 524.25kcal
  • Fat: 36.89g
  • Saturated Fat: 18.51g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 11.28g
  • Polyunsaturated Fat: 4.41g
  • Carbohydrates: 20.69g
  • Fiber: 4.10g
  • Sugar: 4.51g
  • Protein: 31.63g
  • Cholesterol: 73.47mg
  • Sodium: 759.56mg
  • Calcium: 76.37mg
  • Potassium: 828.19mg
  • Iron: 6.10mg
  • Vitamin A: 229.55µg
  • Vitamin C: 32.27mg
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