Coconut Curry Crockpot Chicken

I wanted to make a great dinner without doing much work. I know, I know, what a slacker. I also didn't want to have to make a trip to the store. I had some chicken breasts and some coconut milk and was craving savory flavors so I figured I could come up with something yummy.

After scouring through my cupboards, this is what I came up with:




Coconut Curry Crockpot Chicken - that's a lot of "c's" hehehe

4 chicken breasts
1 can coconut milk
3 tbsp corn starch
1 c craisins and raisins
2 tsp cinnamon
2 tsp salt (salt to taste)
2 heaping tsp curry powder
3 garlic cloves sliced
1 tbsp garlic powder (I added this toward the end)


Combine everything into your crock pot and cook on low for about 5 hours. Think you can handle that?

Stir in all ingredients and wait. Pretty simple!

Done cooking, time to shred.

After the chicken has cooked thoroughly, remove the breasts and shred. Then add the chicken back to crock pot to soak up the sauce.

Serve over rice, I like Jasmine, and top with:

Chopped almonds
Squeeze of lemon juice
A dollop of Greek yogurt &
A few sprigs of mint

This turned out SO good, Mr. B absolutely loved it. The lemon juice and mint really brighten and bring out the flavors. The almonds give a nice texture to the dish and the yogurt adds extra creaminess.

I will DEFINITELY make this again and I hope you'll give it a try too!

XOXO,

Mrs. B