Coconut Curry Cashew Crockpot Chicken

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A fragrant sauce of coconut and curry mixed with sweet red peppers, tender cooked potatoes, and crunchy cashews, with chicken or chickpeas, made right in your crockpot! A dish fit for a dinner party or an easy weekday night in.  So so easy and incredibly delicious!  

Image curtesy of lecremedelacrumb.com (as my lighting stunk and hers was fabulous!)

Image curtesy of lecremedelacrumb.com (as my lighting stunk and hers was fabulous!)

This is one heck of an easy and fantastic meal.  But I dare you to say it 3 times fast.  Coconut Curry Cashew Crockpot Chicken :-)

I came upon this meal when over at a friend's house.  I walked in and my nose pulled me towards the sweet smell of the curry in the kitchen.  I saw a bag of cashews out and was intrigued.  I made it the next night and had a clear winner on my hands.

Rich , fragrant, healthy, and filling.  This meal has everything going for it, as well as ease of making and cleaning up!  With only 6 main ingredients, all of which are staples in our house, this dish has become a go-to meal for us.

Can I do any more convincing?  Check out the ingredients (minimal) and the directions (silly easy) then try this sure to be winner for yourself!

INGREDIENTS

let that broccoli get nice and crispy!

let that broccoli get nice and crispy!

  • 2 boneless skinless chicken breasts (if large, 3 if smaller), chopped into bite-size pieces OR 1 - 2 cans of garbanzo beans for vegetarian
  • 1 red pepper, thinly sliced
  • 1 russet potato chopped
  • 1/4 white or yellow onion, chopped
  • 1 head or bag of broccoli chopped into small evenly cut spears
    Sauce
  • 2 cups chicken broth
  • 1 can coconut milk 
  • 3 tablespoons yellow curry powder (can also cut it with red curry paste if you have)
  • 1 teaspoon cumin (I didn't have any last time and it was fine - just upped the Turmeric)
  • ½ teaspoon cayenne pepper (or to taste)
  • Turmeric to taste
  • cashews, cilantro, cooked rice for serving

DIRECTIONS

  1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
  2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies.
  3. Cover and cook on high for 3ish hours or on low 5ish hours - all dependent on your crockpot. 
  4. About 20 minutes before serving, roast the broccoli at 400 for 20 minutes (or 375 convection 15ish) - let them get nice and crispy
  5. about 10-15 minutes before serving, stir in coconut milk.
  6. Stir just before serving and top with cashews and broccoli and serve over rice.
    ** Last time I made this I put everything in at noon and left it on low for 7 hours.  To prevent the peppers from overcooking I put them in 3 hours into the cook time.  It was perfect