Slow-Cooker Coconut Curry Chicken

By jab120638

This coconut curry chicken could not be simpler! Set it, forget it, and come back to a creamy, flavorful curry still that tastes like you slaved over it.

Ingredients

• 3 pounds chicken thighs, skinned
• 2 teaspoons garlic salt
• 3 teaspoons canola oil
• 1 large onion, cut into 1-inch pieces
• 6 carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 5 cloves garlic, finely chopped
• 2 tablespoons fresh ginger, finely chopped
• 2 teaspoons lime zest
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1 tablespoon Sriracha sauce
• 1 (13.66-ounce) can coconut milk
• 1/4 cup whipping cream
• 1 1/2 cups uncooked long grain rice
• 1 tablespoon lime juice
• 1/2 cup fresh cilantro, chopped

Details

Servings 3
Preparation time 15mins
Cooking time 275mins
Adapted from bettycrocker.com

Preparation

Step 1

Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add half of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.

Add onion, carrots, celery, garlic, ginger, lime zest, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.

Cover; cook on high for 4 hours.

About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.