Crockpot coconut curry chicken made with chicken breast, full-fat coconut milk, green curry paste and a squeeze of lime
Place chicken breast and minced garlic in a slow cooker. Turn to high and let cook on high for 2 to 4 hours, or low for 6 to 8 hours.
About 30 minutes before the chicken is done heat the coconut oil in a large saucepan over medium heat. Then add the red onion and zucchini, sauté for about 5 minutes. Add the rest of the curry chicken ingredients and mix until combined. Let the ingredients simmer in the pan until the chicken is done.
Once the chicken is cooked all the way through and tender, remove and shred chicken with two forks. Then place back into the crockpot. Pour the contents of the saucepan on top of the chicken and stir them together.
Serve with rice or cauliflower rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 249 | ||
Calories from Fat: 181 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 48.4mg | 2 % | |
Potassium 403.9mg | 11 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.6g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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