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Recipe of the Week: Crockpot Chicken Curry

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

sea salt




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  • 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.



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