Slow Cooker Coconut Curry Cashew Chicken Recipe

Name: Slow Cooker Coconut Curry Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces; 1 red pepper, seeded and thinly sliced; 2 small potatoes, peeled and chopped (I used red); 1/2 onion, chopped (white or yellow); 2 cups chicken broth; 2 cups unsweetened coconut milk (or one 14-ounce can cup chicken broth); 1/2 cup chicken broth; 3 tablespoons yellow curry powder (see note); 1 teaspoon cumin; 1 teaspoon salt (or to taste); 1/2 teaspoon cayenne pepper (or to taste); 1/2 cup cashews, cilantro, cooked rice for serving

Servings: persons

3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
1 red pepper, seeded and thinly sliced
2 small potatoes, peeled and chopped (I used red)
1/2 onion, chopped (white or yellow)
2 cups chicken broth
2 cups unsweetened coconut milk (or one 14-ounce can cup chicken broth)
1/2 cup chicken broth
3 tablespoons yellow curry powder (see note)
1 teaspoon cumin
1 teaspoon salt (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 cup cashews, cilantro, cooked rice for serving

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. Cover and cook on high for 2-3 hours or on low 4-5 hours.
3
about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
4
NOTES.
5
*If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.
6
*If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces, 1 red pepper, seeded and thinly sliced, 2 small potatoes, peeled and chopped (I used red), 1/2 onion, chopped (white or yellow), and more.

Yes, Slow Cooker Coconut Curry Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Coconut Curry Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions