Crock Pot Chicken Coconut Curry

Weeknight dinners are a little hectic, amiright?!

Running kids around with volleyball practice and game nights, youth, and after school appointments….I often feel like providing a healthy dinner is a struggle. 

My weeknight cooking style is all about big batches and freezing family sized and individual portions for a quick dinner or lunch, so I’ll start posting some of my family’s faves – all in big batch recipes of course, for extras. 

Crockpot Chicken Coconut Curry:

4 lb chicken breasts or thighs (breasts cut in halves or thirds).

1 cup medium salsa (I like Kirkland organic).

1/3 cup natural peanut butter (or almond butter if allergic to peanut). And my condolences. ????

1 cup full fat coconut milk.

3 tbsp lime juice.

2 tbsp fresh grated ginger.

1 tbsp honey.

2-3 tbsp red Thai curry paste (depending how spicy you like it).

2-3 tbsp fish sauce (watch for no MSG on label).

Mix all sauce ingredients and pour over chicken in crockpot. Set for 8 hours on low. Go to work and run kids around. 

In the last hour add vegetables and stir in to cover with sauce:

3-4 sliced carrots.

2 sliced peppers

3 cups snap peas

3 cups each broccoli and cauliflower florets.

Turn up to high for the last hour. Serve over rice or cauliflower rice, or my fave is over a bed of shredded napa cabbage and spinach. Or just as a plain ol’ bowl of stew!

Top with chopped cilantro, squeeze of fresh lime juice, a little extra hot sauce if you like ????, and peanuts. 

This feeds a family of 4-5, 4-5 times. Win!


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