Gluten Free, Dairy Free, Soy Free, Paleo, Whole30 Option
Tender chicken breasts, cauliflower, peas, carrots and tomatoes are simmered in an earthy, savory and slightly sweet curry and finished with coconut milk for a creamy delicious bite! It's the perfect, simple recipe to spice up your weeknight meals!
Why I Love This Recipe
In this easy meal chicken, vegetables, spices, and broth go into a crockpot all at once and simmer for a few hours. Then, all that's left to do is add the coconut milk slurry and simmer to thicken while you cook the base!
Healthy Slow Cooker Chicken Curry is sweet, savory with a hint of heat and filled with sweet, tender vegetables and juicy chicken breasts. It's a balanced meal that's delicious served over rice or cauliflower rice to soak up all that rich, scrumptious sauce!
Tips for adjusting the spiciness level
Moreover this dinner has just a hint of spicy heat from jalapeño. To adjust the heat, add more or less jalapeno seeds and membranes. For very little to no heat, remove all of the seeds and membranes. Similarly, for a more spicy dish add all the seeds and membranes. You could even add another jalapeno if you like it extra spicy.
Serving options
Finally, Slow Cooker Chicken Curry has a few different base options. If you are paleo or Whole30 compliant, or want an extra serving of vegetables, serve over sautéed cauliflower rice. If not, it can be served over your favorite rice. I typically prefer to make jasmine or basmati rice.
Please note: The calories in the nutrition label below are calculated for the chicken curry with vegetables only (neither the rice or cauliflower rice are included). It thought it would be easier this way so you can add the calories for whatever base you choose to use.
Stove Top Directions
- First add 1 ½ tablespoon neutral oil to a large skillet over MEDIUM heat. Dice chicken and season on both sides with salt (about a ¼ teaspoon per breast) and a dash of black pepper. When skillet is very warm, brown chicken in a single layer 2 minutes per side and remove with a slotted spoon or kitchen tongs to a bowl to catch any accumulated juices. You'll need to do this in batches to prevent over-crowding the pan.
- Next, add diced onions and jalapenos with a pinch of salt. Sauté until tender about 5 minutes.
- Add garlic, curry, basil, sugar, salt, bay leaf and cook stirring frequently until aromatic about 30 seconds.
- Then, return chicken with accumulated juices, vegetables and chicken stock. Bring to a boil over MEDIUM-HIGH heat. Cover and reduce heat to MEDIUM-LOW and simmer 20-25 minutes until vegetables are tender and chicken is fully cooked.
- Meanwhile, cook your chosen base according to step 3 below.
- Finally, mix arrowroot with coconut milk until fully smooth. Remove the lid and add coconut milk slurry and mix until fully combined. Simmer on MEDIUM about 5 minutes until thickened. Remove from heat.
- Serve warm over your favorite base!
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📖 Recipe
Slow Cooker Chicken Curry With Vegetables {Paleo, Whole30 Option}
Equipment
- 1 large slow cooker
- measuring cups and spoons
- 1 Large wooden spoon
Ingredients
- 1 medium onion small diced
- 1 medium jalapeno small diced keep ½ the seeds and membranes
- ½ head cauliflower about 2¼ cups cut into small florets
- 1½ cup frozen peas approximately a 12 oz bag
- 2 medium carrots medium diced
- 1 15oz can diced tomatoes
- 3 cloves garlic minced
- 2 tablespoon curry powder
- 1½ teaspoon basil
- 1½ teaspoon maple sugar omit for Whole30
- 1½ teaspoon salt
- 1 medium bay leaf
- 1½ cups chicken stock may sub broth
- 2lbs boneless skinless chicken breasts
- ¾ teaspoon salt about ¼ teaspoon per chicken breast
- a few dashes black pepper
Slurry
- 1 tablespoon arrowroot flour
- 1 cup full fat coconut milk
Base Option #1 Gluten Free
- 1½ cups jasmine, basmati, white or brown rice cooked according to package directions
Base Option #2 Paleo/Whole30
- 2 tbsp neutral oil
- 2 10oz pkg frozen cauliflower rice
- ¼ teaspoon salt
- few dashes black pepper
Instructions
- In a large slow cooker add diced onions, jalapeno, cauliflower, peas, carrots, diced tomatoes, minced garlic, curry powder, basil, maple sugar, salt, bay leaf, and chicken stock. Stir to combine. Season chicken with about ¼ teaspoon of salt per breast and a dash of black pepper. Add whole chicken breasts to the slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours until chicken is cooked to 165℉.
- Remove chicken and dice into bite sized pieces. Use a fork to whisk arrowroot and coconut milk together, add to the slow cooker and stir to combine. Add diced chicken and stir to combine. Cook on HIGH for an additional 20-30 minutes until thickened. Cook base while sauce is thickening.
- If choosing Base Option #1 cook according to package directions.If choosing Base Option #2:Add oil to a large skillet over MEDIUM heat until very warm. Add cauliflower rice and stir to get coated in oil and sprinkle with salt and pepper. Cook stirring occasionally until rice is softened and starts to brown.
- Remove the bay leaf and discard. Serve warm over your favorite base!
Lindsay
Absolutely love this recipe! I’ve made it twice now and it was perfect both times.