Slow-Cooker Coconut Curry Chicken
Just as good as take-out, and nearly as easy! With only a handful of ingredients, this is a complete, one-pot meal!
Servings 4 servings
Ingredients
- 4 boneless skinless chicken breasts, cut into 1-inch strips
- 1 large onion thinly sliced
- 1 - 14 oz. can coconut milk I used Thai Kitchen
- 1 tbsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. Better than Bouillon Chicken base
- salt & pepper to taste
Instructions
- Place all ingredients in a slow-cooker, stirring to combine.
- Set to low, and cook for 4-6 hours, stirring occasionally, or until the chicken is tender and shreds easily with a fork.
- Remove from heat, and turn off the slow-cooker.
- Serve hot with rice and/or potatoes.