Slow-Cooker Coconut Curry Chicken

Couldn't have been easier or tastier! I cut the chicken (well, Will did), the carrots, and pureed the sauce the night before, so all I had to do the morning of was add chicken, carrots, and pour the sauce over. If you're a fan of curry, this dish is for you!!

2 lb boneless skinless chicken breasts

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, minced

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can lite coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala (see below)

1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Ok I couldn't find garam masala, and used this instead:
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves

Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth.

I used my big Ninja for this, but if your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

 

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. (This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.) Serve over rice!

Original recipe found here.