I’m in love with my slow cooker and I’ve lately been in love with curry. You may have seen my Curried Egg Salad or my Curried Chicken Salad. Using a slow cooker has to be the most convenient way to cook. And it is oh so easy. Even if you work full time you can throw a few ingredients into the crock pot in the morning and come home to a cooked meal and a house filled with the delectable fragrance of curry.

Slow Cooker Coconut Curried Chicken

Ingredients

• 3 pounds of chicken (breasts, thighs, chicken on the bone, etc)
• 1 large onion chopped
• 2 carrots chopped small
• 2 clove garlic minced
• 1 Tbsp curry powder
• 1 Tbsp mustard (condiment, not the spice)
• 1/2 cup coconut cream (liquid) or milk (where to buy)
• 1/2 cup chicken stock (how to make chicken stock) (where to buy bone broths)
  
• 2 Tbsp ghee or butter (how to make ghee)
• salt to taste (where to buy salt and spices)

Equipment

• Crock pot (where to buy)
• Small pot
• Immersion blender (where to buy)

Instructions

1. Place the carrots, onion and garlic at the bottom of the crock pot
2. Place the raw chicken pieces on top of the vegetables, layering the chicken
3. Add the spices over the chicken
4. In a small pot melt the ghee and mix in the chicken stock and coconut cream until combined
5. Pour this over the chicken
6. Cook on low for 6 hours (it can go longer if you are not home yet)
7. When done, remove the pieces of chicken and puree the liquid for gravy with an immersion blender
8. Serve or refrigerate for later

Prep Time: 15 minutes
Cook Time: 6 hours

Shared at: Melt in Mouth Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Real Food Wednesday, Gluten Free Friday, Foodie Friday