Coconut Curry Chicken and Vegetables in the Slow Cooker Recipe

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Rose Modified: June 1, 2021

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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