Crockpot Coconut Curry Chicken Stew

Crockpot Coconut Curry Chicken Stew Recipe

I love crockpot Sundays, it’s so easy to throw everything in one amazing kitchen gadget which leaves you with the rest of your day to do fun stuff with the fam. This past Sunday I created this delicious meal and so many of you requested the recipe so of course I had to share. Because I love you guys!

Here’s the thing, this recipe is so easy and versatile that regardless of your healthy eating goals this meal can be made just for you.

Make it Keto by omitting carrots and adding shredded cabbage.

Make it Vegan by omitting chicken and adding chickpeas and 1/2 cup of rice.

The goal? Whatever feels healthy for you and your body. I am just here to make delicious food that hopefully inspires you to eat healthy, or try something new. Because you should LOVE what’s for dinner.

Crockpot Coconut Curry Chicken Stew

Ingredients

3 lbs. boneless, skinless chicken breasts or thighs, cut into bite sized chunks

1 (13oz) can coconut milk

2 cups chicken broth

2-4 tablespoons curry powder or paste

1 teaspoon cumin

1 teaspoon garam masala

½ teaspoon turmeric

2 cloves garlic, minced

2-3 cups broccoli

2-3 carrots, sliced into sticks

1 red pepper, diced into 1-inch chunks

salt and pepper to taste

garnish with sour cream and fresh cilantro

Directions

1. Place chicken into crockpot with coconut milk, broth and spices. Cook on low for 3-4 hours.

2. Add in broccoli, carrot sticks, and red pepper and cook for another hour until veggies are cooked.

3. Serve warm and garnish with sour cream and lots of fresh cilantro.

Crockpot Coconut Curry Chicken Stew

Crockpot Coconut Curry Chicken Stew

See super easy! If you make this recipe please share what you think in comments below, share any alterations you created or tag me in your food pics. Let’s spread the healthy eating inspo!


Pamela RoccaComment