This winter my slow cooker has gotten a serious workout. The perfect tool for the busy, there is nothing more satisfying than being able to throw a bunch of stuff in the cooker then coming home to a done dinner and a house full of warming aromas.
Speaking of aromas, this crockpot curry chicken recipe is packed with them. I winged this dish the other day and was pleasantly surprised by the results. Not only did it fill my home with the sweet smell of a warmer place, it also tasted fantastic and was an instant hit with my family.
A few week’s ago my husband voiced that he was sick of whole roasted chicken, so I used 2 bone-in chicken breasts in this dish instead. But you could most certainly throw a whole chicken in your crockpot if you’d prefer. If you have a slow cooker you’ll know – really anything goes. So please feel free to adjust the spices to your taste as well.
I hope you enjoy it as much as I did!
Crockpot Curry Chicken
Serves 4 plus leftovers depending on how hungry you are 😉
2 bone-in chicken breasts
1/2 can coconut milk (not light).
1/4 cup white wine – if you don’t have any add more coconut milk
Juice of 1 lemon
3-4 tablespoons curry powder. Play around with this amount. You may want more.
2 tablespoons garlic powder or minced fresh
1 teaspoon of coriander
1 teaspoon ground turmeric
pinch of cinnamon
- Add the coconut milk, wine and lemon juice to your slow cooker.
- Next add all of the spices and mix well with a whisk.
- Add your chicken breasts and make sure there is enough liquid to come at least 1/2 way up the side of your chicken.
- Cook on low for 6 to 8 hours.
- Leave the chicken whole until ready to serve or the chicken will dry out.
Serve with herbed brown rice and a green salad or cut up veggie sticks.