Slow Cooker Chicken Yellow Thai Curry

Fuss free, delicious and nutritious, this slow cooker Thai chicken curry requires minimal prep and is perfect for busy weeknights.

– 1 (14 oz) can full-fat coconut milk – ½ cup water – 2 tablespoon yellow Thai curry paste – 1 teaspoon turmeric – ½ teaspoon fine sea salt – 8 cups fresh vegetables such as carrots, onions, broccoli, peppers – 1 lb boneless skinless chicken breasts – 1 tablespoon lime juice – 4 cups spinach

INGREDIENTS

1.

In the bottom of a large crockpot, mix together the coconut milk, water, curry paste, turmeric and sea salt.

Mix.

2.

Stir in the vegetables. Finally, add the chicken and submerge in the sauce.

Mix.

3.

Cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through to 165 F.

Slow Cook.

4.

Remove the chicken to a cutting board and dice into bite sized pieces or shred.

Cut chicken.

5.

Stir the lime juice and spinach into the crockpot, cover and allow the spinach to wilt for a couple of minutes.

Finish Sauce.

6.

Add the chicken back into the sauce and stir to coat.

Add Chicken.

7.

Top with: – Fresh chopped cilantro – Sliced green onions – Toasted chopped nuts – Lime wedges

Serve.

To Store: Store leftovers in an airtight container and store in the refrigerator for up to 4 days. To Freeze: This yellow Thai curry can be frozen for up to 3 months.

Leftovers Storage

If you've been in a dinner rut, this slow cooker Thai chicken curry is your ticket out!

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